Leipzig Allerlei

Ingredients for 4 servings:

• ½ head of cauliflower
• 2 handfuls of green beans
• 4 carrots
• 1 kohlrabi
• 1 bunch of green asparagus
• 1 cup peas, frozen
• 30 g mushrooms, mixed, dried
• 2 tbsp butter
• 2 tbsp flour
• 2 tsp sweet paprika powder
• ½ tsp ground nutmeg
• 300 ml crustacean stock
• 2 tbsp sweet cream
• 1 shot of white wine
• pepper
• Salt
• Sugar
• 2 tbsp peanut oil or other neutral oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

simple, recipe for the steamer

Leipziger Allerlei is a traditional recipe with ingredients that are sometimes only available seasonally or in specialty stores. Here is an everyday version with things that are available year-round in the supermarket, but which tastes just as good. Rinse the mushrooms in a bowl. Wash the vegetables. Separate the cauliflower florets. Peel the kohlrabi and carrots and cut into bite-sized pieces. Generously trim the woody ends of the green asparagus. Cut the unpeeled asparagus into pieces. Trim the ends of the green beans and halve the beans. Preheat the oven to 150 degrees Celsius. Steam the cauliflower, beans, carrots, and kohlrabi for 40 minutes. Add the frozen peas and asparagus during the last 10 minutes of cooking. Once the cooking time is over, transfer the vegetables to a roasting pan and let the steam evaporate. Drain the swollen mushrooms in a sieve and add them. Add the oil, salt, and a little sugar, and mix everything gently to prevent the vegetables from falling apart. Return to the oven uncovered for another 15 minutes. Meanwhile, prepare the sauce. It’s the highlight of the recipe and requires some care. Melt the butter in a small saucepan. Add the flour and stir to form a thick roux. Slowly add the shellfish stock in several batches over medium heat, stirring vigorously to prevent lumps from forming. When the sauce has a thick consistency, add the cream and white wine. Stir again. Season to taste with salt, pepper, paprika, nutmeg, and a little sugar. Place the vegetables in the roasting pan on the table and serve with the warm sauce.