Leipzig mixed vegetable

Name: Leipzig mixed vegetable
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 10 g dried pointed morels; 1.5 kg white asparagus; 500 g Carrots; 1 (approx. 1 kg) Cauliflower; 7-10 Tbsp salt, white pepper; 200 g frozen peas; 2 Egg Yolk; 200-250 g Whipped cream; 2 tablespoons (30 g) butter/margarine; 2 (30 g) easy go. Tbsp. flour

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

10 g dried pointed morels
1.5 kg white asparagus
500 g Carrots
1 (approx. 1 kg) Cauliflower
7-10 Tbsp salt, white pepper
200 g frozen peas
2 Egg Yolk
200-250 g Whipped cream
2 tablespoons (30 g) butter/margarine
2 (30 g) easy go. Tbsp. flour

Directions

1
Wash morels well and soak them in lukewarm water for about 30 minutes. Wash and peel the asparagus and cut off the woody ends. Peel and wash the carrots. Cut both into bite-sized pieces. Clean and wash the cauliflower and cut it into small florets
2
Bring 1.5 l salted water to the boil. Cook the vegetables one after the other: asparagus for about 10 minutes, carrots and cauliflower for about 15 minutes each, peas for about 5 minutes. Lift out the vegetables, keep warm
3
Whisk the egg yolk and 4 tablespoons of cream. Heat the fat and stir-fry the flour in it until golden brown. Deglaze with vegetable water and the rest of the cream and bring to the boil. Simmer for about 5 minutes.
4
Rinse and drain the morels again. Heat well in the sauce. Stir the egg yolks into the no longer boiling sauce. Season to taste and fold in the vegetables