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Leipziger Allerlei

Who We Are

1 small cauliflower
250g : asparagus
250g carrots (small ones)
250g mushrooms (fresh or dried)
50g butter
30g flour
½ liter instant vegetable broth
3 tbsp heavy cream,
25 g butter or crab butter
4 tbsp chopped parsley
salt, sugar, white pepper

Cut the vegetables: cut the mushrooms into 2 or 4 pieces, break cauliflower apart, and cut the asparagus as you like.

Boil every vegetable separate in water (with some salt added) until the vegetable is somewhat soft (al dente, that means it needs to be a bit crunchy).

Melt butter and add flour, stir continuously to avoid clump building, then add vegetable broth and milk, bring to a brief boil.

Reduce the heat to low.
Add heavy cream and butter, spice with salt, white pepper to taste and a dash of sugar.

Now combine the vegetable with the sauce. Serve in a warm bowl or on a warm platter.

Sprinkle with chopped parsley.

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