Leipzig mixed vegetable
easy
45 mins
45 mins
Ingredients
- 500 g white asparagus
- 500 g small carrots
- 250 g Sugar Peas
- 2 small kohlrabi
- 500 g Cauliflower
- 7-10 Tbsp Salt
- 1/2 TEASPOON Caraway seeds
- 1/2 TEASPOON dried dill
- 4 Crayfish (ready cooked)
- 1 Bag of mashed potatoes
- 1/8 l Milk
- 200 g Butter
- 7-10 Tbsp Dill flags and lemon wheels
Directions
- 1
Peel and wash the asparagus, cut off the woody ends. Clean the carrots (leaving a little green), wash them. Clean and wash the sugar peas. Peel kohlrabi, cut into slices.
- 2
Clean the cauliflower, wash it and cut it into small florets. Cook the vegetables separately in slightly salted water (sugar peas for about eight minutes, carrots, asparagus, kohlrabi and cauliflower for 15 minutes).
- 3
Bring a litre of water with caraway, dried dill and a teaspoon of salt to the boil and heat the crabs in the broth for two minutes. Then drain them. Prepare the flake puree with milk according to the package instructions and fill it into a piping bag with a star-shaped spout.
- 4
Spray one potato spiral each onto the preheated plates. Heat the butter. Arrange vegetables and crayfish on the mashed potatoes. Pour the hot butter over them. Serve garnished with dill flags and lemon wheels.
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