Time-shifted cooking of vegetables
Kohlrabi and carrots take longer than peas. By staggered addition each variety remains recognisable and the all is not boiled softly.
German Recipe
Leipziger Allerlei with crayfish
Cauliflowers, asparagus, kohlrabi, carrots and peas are prepared for Leipziger Allerlei after their respective cooking time. Morchels, crayfish and loose mini dumplings make the vegetable dish the Saxon classic.
Total time
1 hr 25 min
Calories
490 kcal
Servings
4 servings
Difficulty
Advanced
Why this recipe works
Saxon spring vegetables with morchels and crayfish
The historic Leipziger Allerlei is more than mixed canned vegetables. Fine asparagus, young carrots, peas, kohlrabi and cauliflower keep their own structure and are only finally connected to morchels, crayfish tails and small small crescent dumplings. The preparation needs several pots, but no heavy sauce.
Spring Recipes
Lunch
German Recipes
Seafood
Recipe
Leipziger Allerlei with crayfish
Classic Leipziger Allerlei combines spring vegetables, morchels, crayfish tails and small bread dumplings with melted butter.
Ingredients
4 servings
Method
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1
Preparing morels
Cover morels with 250 ml of warm water and soak for 20 minutes. Then separate the sand under running water. Pour the soaking water through a coffee filter and reserve it.
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2
Mix bread dumplings
Pour the bread crumb with 100 ml of hot milk. Stir in 20 g of soft butter, egg yolk, nutmeg and lemon peel. Beat the egg whites stiffly and gently. Let the water swell for ten minutes.
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3
Let the miniballs pull
Use damp hands to form small dumplings. Allow to pull in boiling salt water for 4 to 5 minutes, depending on size, until they rise to the surface. Lift out and keep warm.
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4
Cook vegetables after cooking
Heat broth with the remaining milk. First kohlrabi and carrots 4 minutes, then cook cauliflower and asparagus for another 6 to 8 minutes. Add peas in the last 3 minutes. The vegetables should be soft, but not crumble.
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5
Morel and crayfish cooking
Melt 40 g butter in a frying pan. Fry Morchels for 5 minutes and deglaze with 100 ml of filtered soaking water. Heat the crayfish tails in them for only 2 minutes so that they remain juicy.
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6
Connect Leipziger Allerlei of things
Place vegetables in a wide serving dish with a slotted spoon. Spread morels, crabs and dumplings on them. Brown 60 g of butter slightly, mix with two to three tablespoons of vegetable fond and pour over the dish. Season with salt and pepper.
Kitchen know-how
Tips for Leipziger Allerlei with crayfish
Filter morel Water
Morchels often contain sand. Use the soaking water only by a very fine filter and leave the bottom set in the bowl.
Variations
How to adapt this recipe
Leave out crayfish tails and choose the broth purely vegetable. Roasted hazelnuts give the vegetarian variant a strong finish.
Replace morels with 200 g brown mushrooms. Fry them vigorously until their liquid is evaporated and then combine with the vegetables.
Nutrition per serving
490kcal
35.0 gCarbohydrates
25.0 gProtein
27.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Leipziger Allerlei with crayfish
Typical are young peas, carrots, asparagus, kohlrabi and cauliflower. In the festive historical variant are also morels, crayfish and small bread dumplings.
The varieties have different cooking times. By time-delayed addition peas remain green, asparagus juicy and kohlrabi as well as carrots pleasant tender but firm.
Frozen peas are problem-free. Cauliflowers, asparagus and carrots are freshly better, because their cooking times and structure can be controlled more precisely.
Soak thoroughly, separate from sand and heat completely. The filtered soaking water is only used as an aroma; never eat Morchel raw.
With morchels, crayfish and bread dumplings, it is a complete, fine main dish. Without these side dishes, the vegetables can also be served as a side dish.
Keep cooking