Leipzig mixed vegetable
easy
60 mins
60 mins
Ingredients
- 10 g dried morels
- 1 collar small carrots
- 1 (approx. 250 g) Kohlrabi
- 1 (approx. 500 g) small head cauliflower
- 500 g Asparagus
- 40 g Butter or margarine
- 1/4 l Vegetable broth (instant)
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 30 g Flour
- 1/4 l Milk
- 1/8 l dry white wine
- 7-10 Tbsp Pepper
- 2 Egg Yolk
- 1 TABLESPOON Oil
- 12 (à 20 g; without head and skin) Prawns
- 100 g frozen peas
- 7-10 Tbsp Chervil
Directions
- 1
Wash the morels, blanch with hot water and soak for about 1 hour. Peel, wash and cut carrots and kohlrabi into bite-sized pieces. Clean the cauliflower, divide into florets and wash.
- 2
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into bite-sized pieces. Melt 20 g fat in a pot. Fry the vegetables briefly in it. Add vegetable stock and cook for about 8 minutes.
- 3
Meanwhile cook the rice in plenty of boiling salted water for about 20 minutes. Drain the vegetables and keep them warm, collecting the broth. Melt 20 g fat in a pot. Stir in flour, deglaze with vegetable stock and milk while stirring, bring to the boil.
- 4
Add white wine and season with salt and pepper. Whisk the egg yolks and stir into the sauce. Heat the oil in a frying pan. Fry the prawns on both sides over medium heat for about 4 minutes.
- 5
Season with salt and pepper. Remove from the pan and keep warm. Drain the rice. Grease cups and press the rice into them. Drain the morels. Add the vegetables, frozen peas and morels to the sauce and warm them up (do not let them boil!).
- 6
Turn the rice onto plates. Serve with vegetables, sauce and prawns. Garnish with chervil.
Nutrition Facts
530 kcal
59 g
18 g
27 g
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