Mixed vegetables with morels Leipzig style
easy
90 mins
90 mins
Ingredients
- 1 pack of (25 g) dried pointed morels
- 1/4 l Milk
- 375 g white asparagus
- 1 collar Carrots
- 1 small head cauliflower
- 750 g Pea pods
- 7-10 Tbsp Salt
- 30 g Grease
- 30 g Flour
- 1 Egg Yolk
- 3 TABLESPOONS Cream
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 1 - 2 Tsp Lemon juice
- 7-10 Tbsp Parsley
Directions
- 1
Wash the morels and soak in milk for one hour. Wash and peel the asparagus and cut into four to five centimetre long pieces. Clean and wash the carrots and cauliflower. Cut carrots diagonally into thick slices.
- 2
Cut the cauliflower into florets. Peas from the pods peel, wash and drain. Boil the asparagus shells in 1/2 litre of boiling salted water for five minutes and remove with a skimmer. Put the asparagus, carrots and cauliflower in the hot asparagus water, cover and cook for ten minutes.
- 3
Add peas after five minutes. Drain the vegetables on a sieve and collect the vegetable stock. Drain the morels in a sieve and collect the milk. Heat the fat in a saucepan, sauté the flour in it and add the morel milk and 1/4 litre of vegetable stock.
- 4
Add morels and simmer for five minutes. Mix egg yolk and cream and stir into the sauce, but do not boil any more. Season with salt, pepper, nutmeg and lemon juice. Add the vegetables to the hot sauce and warm them up.
- 5
Arrange on a deep plate. Serve garnished with parsley.
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