Leipzig Allerlei

Ingredients for 4 servings:

• 1 small cauliflower
• 250 g asparagus
• 250 g beans (princess beans)
• 250 g peas
• 250 g carrot(s), young
• 250 g morels (morels), fresh or from the can
• 50 g butter
• 30 g flour
• ½ liter vegetable broth
• 3 tbsp whipped cream
• 25 g butter (crab butter)
• 1 can crab meat or crab tails
• 1 pinch of salt
• 1 pinch of nutmeg
• 1 pinch(s) of sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

the real GDR recipe – still very popular today

Wash the vegetables. Cook the cauliflower whole. Peel the asparagus and cut into approximately 5 cm long pieces. Trim and break the beans. Shell the peas. Leave small carrots whole and dice larger ones. Drain the morels – trim fresh ones and rinse well. Cook each vegetable separately in salted water with a pinch of sugar until slightly tender. Drain and keep warm until everything is ready. Heat the butter and sauté the flour until light brown. Deglaze with vegetable stock and cook thoroughly. Stir in the cream and crab butter and season with salt, nutmeg, and sugar. Preheat a large vegetable platter. Place the cauliflower in the center and arrange the vegetables around it. Garnish with crab meat or crab tails and pour a little hot sauce over them. Serve the rest of the vegetables separately. Leipziger Allerlei is often served mixed together in a bowl. Veal cutlets or schnitzel with scrambled eggs and parsley go well with it.