EatSmarter exclusive recipe

Leipziger Allerlei

(Traditional German Vegetable Dish)
4
Average: 4 (2 votes)
(2 votes)
Leipziger Allerlei

Leipziger Allerlei - A regional blend of vegetables combined with all sorts of delicacies

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Health Score:
10,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
232
calories
Calories

Healthy, because

Even smarter

Nutritional values

Many people only eat this traditional dish from the can, but freshly prepared with morels and crayfish meat tastes delicious! Morels are not only a delicacy, but like all mushrooms ,they score points for their high protein content, few calories and zero grams of fat.

The perfect side dish for Leipziger Allerlei is early potatoes. If you would like it to be a bit more hearty, use broccoli instead of cauliflower because broccoli contains far more vitamins and minerals than its white relative.

1 serving contains
(Percentage of daily recommendation)
Calorie232 kcal(11 %)
Protein16 g(16 %)
Fat12 g(10 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage11 g(37 %)
Vitamin A1.1 mg(138 %)
Vitamin D1.3 μg(7 %)
Vitamin E5.1 mg(43 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.1 mg(68 %)
Vitamin B₆0.9 mg(64 %)
Folate120 μg(40 %)
Pantothenic acid2.5 mg(42 %)
Biotin15.9 μg(35 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C71 mg(75 %)
Potassium881 mg(22 %)
Calcium130 mg(13 %)
Magnesium76 mg(25 %)
Iron4.3 mg(29 %)
Iodine25 μg(13 %)
Zinc1.9 mg(24 %)
Saturated fatty acids5.3 g
Uric acid177 mg
Cholesterol86 mg
Development of this recipe:

Ingredients

for
4
Ingredients
1 pound
white Asparagus
½
Kohlrabi (about 200 grams)
3
Carrots (about 300 grams)
½
small red Cauliflower (about 300 grams)
6
fresh Morels (about 150 grams, or or dried morels)
1 pint
5 ounces
7 ounces
Crayfish meat (vacuum-packed)
4 sprigs
1 heaping tablespoon
Butter (about 20 grams)
1 tablespoon
Pastry flour (about 15 grams)
2 tablespoons
Whipping cream (about 20 ml)
1 tablespoon
Crab butter (about 10 grams)
Preparation

Kitchen utensils

1 Peeler, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fine-mesh sieve, 2 Pots (with lid), 1 Wooden spoon, 2 Bowls, 1 Tablespoon, 1 Measuring cups, 1 Paper towel, 1 Whisk, 1 Slotted spoon

Preparation steps

1.
Leipziger Allerlei preparation step 1

Peel the aparagus and trim the tough ends. Cut asparagus into 4 cm (approximately 1 1/2-inch) pieces.

2.
Leipziger Allerlei preparation step 2

Peel the kohlrabi and carrots and cut into narrow strips (about 4 cm long) (approximately 1 1/2 inches long).

3.
Leipziger Allerlei preparation step 3

Rinse the cauliflower, drain and separate into florets. 

4.
Leipziger Allerlei preparation step 4

Rinse fresh morels thoroughly, then dry. Place morels in a pot of boiling water, return to a boil, then drain well. Cut into small pieces. (Or soak dried morels in lukewarm water for 10 minutes, drain and cut into small pieces.)

5.
Leipziger Allerlei preparation step 5

Add the kohlrabi and cauliflower florets to a pot of boiling salted water, cover and cook over medium heat until tender, about 8 minutes. Transfer to a sieve, rinse briefly with cold water and drain.

6.
Leipziger Allerlei preparation step 6

While kohlrabi and cauliflower cook, bring the vegetable broth to a boil in another pot. Add the asparagus and carrot pieces, cover and cook over medium heat until crisp-tender. After about 2 minutes, add the peas and cook, covered, about 4 minutes more.

7.
Leipziger Allerlei preparation step 7

Drain vegetables in a sieve set over a bowl to catch the cooking liquid. Put all the vegetables on a plate and cover to keep warm.

8.
Leipziger Allerlei preparation step 8

Combine morels and collected broth in pot and cook, covered, over low heat for about 4 minutes. Drain morels in a small sieve, taking care to collect the broth again and set aside.

9.
Leipziger Allerlei preparation step 9

Rinse crayfish meat and pat dry. Rinse parsley, shake dry and pluck off the leaves.

10.
Leipziger Allerlei preparation step 10

Melt butter in another pot. Add flour and cook, stirring, for 1 minute. Gradually stir in 350 ml (approximately 12 ounces) of reserved broth, cover and simmer for about 5 minutes, stirring occasionally, over low heat. Stir in cream and season with salt. Add cooked and drained vegetables and morels.

11.
Leipziger Allerlei preparation step 11

Melt crab butter in a pan, then stir in remaining reserved broth (about 2 tablespoons) and the crayfish meat. Cook for about 3 minutes on low heat.

12.
Leipziger Allerlei preparation step 12

Sprinkle vegetables with parsley leaves and garnish with crayfish. Serve immediately, with new potatoes alongside if desired.