Cook vegetables for a while
Kohlrabi and carrots take longer than peas. Graduated addition keeps each variety recognisable and the whole thing is not soft-cooked.
German Recipe
Leipziger Allerlei with crayfish
Cauliflower, asparagus, kohlrabi, carrots and peas are prepared for Leipziger Allerlei according to their cooking time. Morels, crayfish and loose mini dumplings make this vegetable dish a Saxon classic.
Total time
1 hr 25 min
Calories
490 kcal
Servings
4 servings
Difficulty
Advanced
Why this recipe works
Saxon spring vegetables with morels and crayfish
The historical Leipziger Allerlei is more than mixed canned vegetables. Fine asparagus, young carrots, peas, kohlrabi and cauliflower retain their own structure and are only finally joined with morels, crayfish tails and small bread dumplings. Preparation takes several pots, but no heavy sauce.
Spring Recipes
Lunch
German Recipes
Seafood
Recipe
Leipziger Allerlei with crayfish
Classic Leipziger Allerlei combines spring vegetables, morels, crayfish tails and small dumplings with melted butter.
Ingredients
4 servings
Method
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1
Prepare morels
Cover morels with 250 ml of warm water and soak for 20 minutes. Then, rinse thoroughly under running water to remove any grit. Pour the soaking water through a coffee filter and reserve it.
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2
Mix the dumplings
Pour 100 ml of hot milk over the breadcrumbs. Stir in 20 g of soft butter, egg yolk, nutmeg and lemon zest. Whip the egg white until stiff and fold in carefully. Let it soak for ten minutes.
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3
Let the mini dumplings cook gently
Form small balls with wet hands. Let them simmer in barely boiling salt water for 4 to 5 minutes, depending on the size, until they rise to the surface. Lift out and keep warm.
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4
Cook vegetables after cooking time
Heat the stock with the remaining milk. First, cook the kohlrabi and carrots for 4 minutes, then the cauliflower and asparagus for a further 6 to 8 minutes. Add the peas for the last 3 minutes.
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5
Boil morels and crabs
Melt 40 g butter in a pan. Fry morels for 5 minutes and deglaze with 100 ml filtered soaking water. Warm crayfish tails in it for only 2 minutes to keep them juicy.
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6
Connect Leipziger Allerlei of things
Place vegetables in a large serving bowl with a ladle. Spread morels, crabs and dumplings on top. Brown 60 g butter lightly, mix with two to three tablespoons of vegetable stock and pour over the dish. Season with salt and pepper.
Kitchen know-how
Tips for Leipziger Allerlei with crayfish
Filter morel water
Morels often contain sand. Use the soaking water only through a very fine filter and leave the dregs in the bowl.
Variations
How to adapt this recipe
Omit crayfish tails and choose the broth purely vegetable. Roasted hazelnuts give the vegetarian version a strong finish.
Replace the morels with 200 g brown mushrooms, sauté them until their liquid has evaporated and then combine with the vegetables.
Nutrition per serving
490kcal
35.0 gCarbohydrates
25.0 gProtein
27.0 gFat
Values are estimates 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. The festive historical variation is also accompanied by morels, crayfish and small bread dumplings.
The varieties have different cooking times. Delayed addition keeps peas green, asparagus juicy and kohlrabi and carrots pleasantly firm to the bite.
Frozen peas are no problem. Cauliflower, asparagus and carrots are better fresh because their cooking times and structure can be controlled more precisely.
Soak morels thoroughly, remove sand and heat them completely. Filtered soaking water is used only as flavour; never eat morels raw.
With morels, crayfish and bread dumplings, it is a complete, fine main course. Without these side dishes, the vegetables can also be served as a side dish.
Keep cooking