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🍽️ Leipziger Allerlei

320 kcal · 30 min · 4 raciones

Ingredientes

• 300 g white asparagus
• 300 g young small carrots
• 150 g peas (frozen)
• 1 small kohlrabi
• salt
• pepper (from the mill)
• 1 pinch sugar
• 10 g dried morels
• 100 g butter
• nutmeg
• 60 g crème fraîche
• 1 tbsp chopped parsley

Preparación

1. 1. Rinse the morels thoroughly and soak them in lukewarm water.
2. 2. Peel the asparagus, trim off the tough ends, and cut it into bite-sized pieces.
3. 3. Peel the carrots and kohlrabi and cut them into small batons.
4. 4. Bring plenty of salted water to a boil in a pot. Cook the asparagus in it for about 15 minutes, remove it, and let it drain. Then cook the carrots and kohlrabi in the same water for about 8 minutes, remove them, and let them drain as well. Let the peas thaw.
5. 5. Remove the morels from the soaking water and sauté them in about 20 grams of butter. Add a little of the soaking water and let the mixture simmer briefly.
6. 6. Foam the remaining butter and toss the vegetables and morels in it for a few minutes until heated through. Season with salt, pepper, and nutmeg. Stir in the crème fraîche and fold in the chopped parsley. Plate the dish and serve.

Nutrición por ración

• kcal: 320
• Protein: 7 g · Fett/Fat: 25 g · Carbs: 16 g