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🍽️ Leipziger Allerlei

331 kcal · 30 min · 4 servings

Ingredients

• vegetable broth 600 ml
• carrots 3 pcs.
• white asparagus 0.5 bunch
• cauliflower 0.5 head
• kohlrabi 1 pcs.
• parsley, fresh 10 g
• peas, frozen 250 g
• sugar 1 tbsp
• butter 60 g
• wheat flour, Type 405 3 tbsp
• heavy cream 100 ml
• salt pinch
• pepper, black ground pinch
• nutmeg, ground pinch

Instructions

1. 1. Dissolve the vegetable broth in a pot with some water and bring it to a boil.
2. 2. Peel the carrots and asparagus.
3. 3. Rinse the peeled vegetables.
4. 4. Cut the carrots and asparagus into small pieces.
5. 5. Remove the hard stem from the cauliflower.
6. 6. Divide the cauliflower into small florets.
7. 7. Wash the cauliflower florets thoroughly.
8. 8. Peel the kohlrabi.
9. 9. Cut the kohlrabi into thin strips.
10. 10. Rinse the parsley.
11. 11. Pat the parsley dry.
12. 12. Remove the coarse stems from the parsley.
13. 13. Finely chop the parsley.
14. 14. Add the sugar, carrots, asparagus, cauliflower, and kohlrabi to the boiling broth.
15. 15. Cook the vegetables over low heat for about 10 minutes.
16. 16. Check if the vegetables are al dente.
17. 17. Add the peas.
18. 18. Let the peas sit in the pot for another 2 minutes.
19. 19. Drain the vegetables.
20. 20. Catch the drained broth in a separate container.
21. 21. Melt the butter in a pot over medium heat.
22. 22. Dust the melted butter with flour.
23. 23. Deglaze the mixture while stirring constantly with the reserved vegetable broth.
24. 24. Stir the cream into the sauce.
25. 25. Let the sauce simmer for about 5 minutes.
26. 26. Return the drained vegetables to the sauce.
27. 27. Mix the vegetables thoroughly with the sauce.
28. 28. Season the sauce with salt.
29. 29. Season the sauce with pepper.
30. 30. Add a pinch of ground nutmeg.
31. 31. Plate the Leipziger Allerlei.
32. 32. Garnish the dish with the chopped parsley if desired.

Nutrition per serving

• kcal: 331
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 38 g