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🍽️ Classic Leipziger Allerlei with River Crayfish

232 kcal · 30 min · 4 servings

Ingredients

• 500 g white asparagus
• 200 g kohlrabi (0.5 kohlrabi)
• 300 g carrots (3 carrots)
• 300 g small cauliflower (0.5 small cauliflower)
• 150 g fresh morel (6 fresh morels) or dried morels
• salt
• 500 ml classic vegetable broth
• 150 g peas (frozen)
• 200 g crayfish meat (vacuum-packed, refrigerated section)
• 4 sprigs chervil
• 20 g butter (1 heaped tbsp)
• 15 g spelt whole wheat flour (1 tbsp)
• 20 ml whipping cream (2 tbsp)
• 10 g crayfish butter (1 level tbsp)

Instructions

1. 1. Peel the asparagus and cut off the woody lower ends.
2. 2. Cut the asparagus into pieces about 4 centimeters long.
3. 3. Peel the kohlrabi and the carrots.
4. 4. Cut the kohlrabi and carrots into thin sticks about 4 centimeters long.
5. 5. Thoroughly wash the cauliflower.
6. 6. Divide the cauliflower into small florets.
7. 7. Wash fresh morels very thoroughly.
8. 8. Let the fresh morels drain.
9. 9. Clean the fresh morels of coarse impurities.
10. 10. Put the fresh morels into boiling water.
11. 11. Let the morels come to a boil once.
12. 12. Drain the morels and let them drip dry.
13. 13. Cut the fresh morels into small pieces.
14. 14. Put dried morels into lukewarm water.
15. 15. Let the dried morels soak for 10 minutes.
16. 16. Cut the soaked dried morels into small pieces.
17. 17. Put the kohlrabi sticks and cauliflower florets into boiling salted water.
18. 18. Cook the vegetables covered at medium heat for about 8 minutes.
19. 19. Pour the cooked vegetables into a sieve.
20. 20. Rinse the vegetables briefly with cold water.
21. 21. Let the cooled vegetables drain.
22. 22. Meanwhile, bring the vegetable broth to a boil.
23. 23. Put the asparagus pieces into the boiling broth.
24. 24. Pre-cook the asparagus covered at medium heat for about 5 minutes.
25. 25. Add the carrot sticks to the broth.
26. 26. Add the peas after about 2 minutes.
27. 27. Cook everything together covered for another 4 minutes.
28. 28. Drain the asparagus-carrot vegetable mixture in a sieve.
29. 29. Catch the drained broth.
30. 30. Put all the vegetables on a plate.
31. 31. Keep the vegetables warm covered.
32. 32. Put the morel pieces into the collected broth.
33. 33. Cook the morels covered at low heat for about 4 minutes.
34. 34. Drain the morels in a small sieve.
35. 35. Collect the morel broth again.
36. 36. Set the morel broth aside.
37. 37. Rinse the river crayfish meat.
38. 38. Pat the river crayfish meat dry.
39. 39. Wash the chervil.
40. 40. Shake the chervil dry.
41. 41. Pluck the chervil leaves from the stems.
42. 42. Melt the butter for the sauce in a pan.
43. 43. Sauté the flour in the butter while stirring.
44. 44. Stir in 350 milliliters of the collected broth gradually into the flour mixture.
45. 45. Simmer the sauce covered at low heat for about 5 minutes.
46. 46. Stir the sauce occasionally.
47. 47. Stir the cream into the sauce.
48. 48. Season the sauce with salt.
49. 49. Fold the vegetables into the sauce.
50. 50. Melt the crayfish butter.
51. 51. Add the river crayfish meat to the melted crayfish butter.
52. 52. Add the remaining collected broth (about 2 tablespoons).
53. 53. Heat the mixture at low heat for about 3 minutes.
54. 54. Sprinkle the vegetables with the chervil leaves.
55. 55. Garnish the dish with the river crayfish meat.

Nutrition per serving

• kcal: 232
• Protein: 16 g · Fett/Fat: 12 g · Carbs: 14 g