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Leipzig Medley

4 servings

Ingredients

• 1 large cup Peas (young shelled kernels)
• 1 large cup Carrots
• 1 large cup Kohlrabi
• 1 large cup Asparagus
• 1 large cup Cauliflower
• 1 large cup Morels
• Salt water (a little)
• Meat broth (a little)
• 2 tbsp Butter
• 1 tbsp Flour
• Bread dumplings (a little)

Instructions

1. It's best to prepare this mixed dish in spring when all vegetables are still young, or use canned ingredients.
2. Take young peas, young carrots, young kohlrabi, tender asparagus, very white cauliflower, and fresh morels, about 1 large cup of each cleaned vegetable for 4 people.
3. Clean each vegetable individually, prepare, and cut into strips; halve the morels, separate the cauliflower into florets.
4. Cook each vegetable individually in salted water until tender but not falling apart, and drain on a sieve.
5. Cook the asparagus in meat broth, blanch the morels and braise them gently in butter.
6. Make a light roux from 2 tablespoons of butter and 1 tablespoon of flour, bring to a boil with the asparagus broth, and add the vegetables to simmer for a few more minutes.
7. Garnish with bread dumplings cooked until tender in meat broth.

Modernized from a treasured 19th-century German cookbook.