Leipzig mixed vegetable
easy
90 mins
90 mins
Ingredients
- 10 g dried pointed morels
- 1.5 kg white asparagus
- 500 g Carrots
- 1 kg Cauliflower
- 7-10 Tbsp Salt
- 2 Egg Yolk
- 250 g Whipped cream
- 2 TABLESPOONS Butter or margarine
- 2 TABLESPOONS Flour
- 200 g frozen peas
- 7-10 Tbsp white pepper
Directions
- 1
Wash morels carefully and soak them in lukewarm water for about 30 minutes. Wash and peel asparagus, cut off woody ends. Peel and wash carrots. Cut both into bite-sized pieces. Clean and wash the cauliflower and cut it into small florets. Boil 1.5 litres of salted water. Cook asparagus, carrots and cauliflower in it for about 10 minutes each and lift them out.
- 2
Whisk the egg yolks and 4 tablespoons of cream. Heat the fat and sweat the flour in it. Deglaze with the vegetable stock and the rest of the cream, stirring constantly. Bring to the boil and simmer for about 5 minutes. Stir in whisked egg yolk, do not let it boil any more! Add asparagus, carrots, cauliflower, peas and morels to the sauce and heat up. Season to taste with salt and pepper
- 3
With 12 people:
Nutrition Facts
150 kcal
10 g
9 g
6 g
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