German cuisine · Vegetable Dishes

Leipzig Vegetable Medley

Spring vegetables cooked individually and tossed in a light butter sauce with morels – a Saxon classic.

Ingredients · for 4 servings

• 400 g carrots
• 500 g asparagus
• 200 g young peas
• 1 small cauliflower
• 20 g dried morels
• 60 g butter
• 1 tbsp flour
• 200 ml vegetable stock
• 100 ml cream
• 1 pinch nutmeg
• 1 bunch parsley
• Salt, sugar

Instructions

1. Soak the morels in warm water for 20 min.; peel the asparagus and cut into pieces, cut the carrots into sticks, and separate the cauliflower into small florets.
2. Cook each vegetable separately in salted water with a pinch of sugar: asparagus 10 min., carrots 8 min., cauliflower 6 min. and peas 3 min. – everything stays al dente.
3. Immediately shock each cooked vegetable in cold water and drain so the colors stay fresh and vibrant.
4. Squeeze out the morels, chop roughly and fry in half the butter for 3 min.; dust with flour and pour in the vegetable stock and cream.
5. Simmer the sauce for 5 min. until thickened and season with salt, nutmeg and a pinch of sugar.
6. Warm the vegetables briefly in the sauce with the remaining butter, sprinkle with chopped parsley and serve immediately.