Noodles type Leipziger Allerlei

Name: Noodles type Leipziger Allerlei
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g white asparagus; 7-10 Tbsp Salt; 1/2 TEASPOON Sugar; 400 g Carrots; 200 g Sweet peas; 1 Onion; 400 g Noodles (e.g.: lasagnettes); 1 tablespoon (10 g) Butter; 1 tablespoon (15 g) Flour; 5 TABLESPOONS White wine; 100 g Whipped cream; 7-10 Tbsp Pepper; 2 unboiled veal sausages (à approx. 125 g); 1 Egg Yolk; 7-10 Tbsp Chervil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g white asparagus
7-10 Tbsp Salt
1/2 TEASPOON Sugar
400 g Carrots
200 g Sweet peas
1 Onion
400 g Noodles (e.g.: lasagnettes)
1 tablespoon (10 g) Butter
1 tablespoon (15 g) Flour
5 TABLESPOONS White wine
100 g Whipped cream
7-10 Tbsp Pepper
2 unboiled veal sausages (à approx. 125 g)
1 Egg Yolk
7-10 Tbsp Chervil

Directions

1
Peel the asparagus, cut off the woody ends. Boil 1 litre of salted water, add sugar. Let the asparagus peel in it at medium heat for about 30 minutes. In the meantime peel and wash the carrots.
2
Cut asparagus and carrots into pieces. Clean, wash and chop the sugar snap peas a little smaller. Sweat onion in it. Add flour, also sweat. Pour asparagus stock through a sieve, bring to the boil again.
3
Cook the asparagus and carrots for about 12 minutes, the sugar snap peas for about 3 minutes. Drain the vegetables, collect the stock again. Cook pasta in salted water according to package instructions. Peel and finely dice onion.
4
Melt the butter. Deglaze with vegetable stock, wine and cream, except 2 tablespoons. Bring to the boil while stirring. Press the sausage mixture from the skin as a dumpling directly into the sauce. Simmer for about 5 minutes.
5
Whisk the egg yolks and 2 tablespoons of cream, stir into the no longer boiling sauce. Season to taste with salt and pepper. Fold in the vegetables, arrange with the noodles. Garnish with chervil.