Leipziger Allerlei in tomato béchamel

Name: Leipziger Allerlei in tomato béchamel
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 15 g dried morels; 600 g Carrots; 1 kg white asparagus; 750 g Mairübchen; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 100 g Butter; 2 TABLESPOONS Tomato paste; 50 g Flour; 450 g frozen peas; 7-10 Tbsp Pepper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

The mushroom taste of the morels refines the spring vegetables, tomato paste adds colour to the sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

15 g dried morels
600 g Carrots
1 kg white asparagus
750 g Mairübchen
7-10 Tbsp Salt
7-10 Tbsp Sugar
100 g Butter
2 TABLESPOONS Tomato paste
50 g Flour
450 g frozen peas
7-10 Tbsp Pepper

Directions

1
Soak the morels in cold water for about 1 hour. Peel and wash the carrots and cut them into diagonal slices. Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces.
2
Clean, peel and slice the fairy tubs. Cook the prepared vegetables in about 2 l boiling salted water with 1 teaspoon sugar for 10-12 minutes. Pour off, catching the vegetable water. Drain morels and rinse thoroughly.
3
Heat the butter in a large pot. Add tomato paste and sauté briefly. Dust with flour and sauté briefly. Add vegetable water while stirring.
4
Bring to the boil and simmer for about 5 minutes. Add frozen peas and morels and simmer for about 5 minutes. Heat the prepared vegetables in the sauce. Season to taste with salt and pepper.