Leipziger Allerlei with prawns
easy
45 mins
45 mins
Ingredients
- 500 g white asparagus
- 350 g small carrots
- 150 g Sweet peas
- 1 (350 g) Kohlrabi
- 500 g Cauliflower
- 7-10 Tbsp Salt
- 1 Onion
- 100 ml White wine
- 250 g Whipped cream
- 15 g Butter or margarine
- 15 g Flour
- 7-10 Tbsp Pepper
- 12-16 (approx. 200 g) small prawns ready to cook
- 1 Garlic clove
- 2 TABLESPOONS Olive oil
- 1/4 l Milk
- 1 pack of Mashed Potatoes
- some stem(s) Parsley
- 7-10 Tbsp Dill, parsley and lemon wedges
Directions
- 1
Peel and wash the asparagus and cut off the woody ends. Peel and wash the carrots. Clean and wash the mangetouts. Peel kohlrabi and cut into slices. Clean and wash the cauliflower and cut into small florets.
- 2
Cook the asparagus in boiling salted water for 15 to 20 minutes. Cook carrots, kohlrabi and cauliflower in lightly salted water for 10 to 15 minutes. Steam mangetouts in a little salted water for five minutes. Keep 150 millilitres of vegetable water.
- 3
Peel and finely chop the onion. Boil up onion, white wine, vegetable water and cream. Knead fat and flour. Stir into the boiling stock, bring to the boil and simmer over a low heat for ten minutes.
- 4
Season with salt and pepper. In the meantime wash the prawns and pat them dry. Peel garlic and chop finely. Fry prawns and garlic in hot oil for three to five minutes. Season with salt and pepper.
- 5
Bring 1/2 litre of water and a level teaspoon of salt to the boil. Remove the pot from the heat. Add milk, stir in puree flakes. Stir again after one minute. Pour into a piping bag with star spout.
- 6
Squirt one potato spiral each onto a plate. Mix the vegetables, sauce and prawns and spread them on the plates. Wash and finely chop the parsley. Sprinkle over vegetables and mashed potatoes. Garnish with parsley, dill and lemon wedges.
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