Leipziger Allerlei: Vegetable stew with peas, carrots, asparagus.
- 1 cup of peas
- 1 cup of diced carrots
- 1 cup of asparagus segments
- 1 cup of cauliflower florets
- 1/4 cup of butter or lard
- Salt to taste
- Pepper to taste
- 1 tablespoon all-purpose flour (optional for thickening)
- 1/2 cup vegetable broth or water
- 1/4 cup of cream (optional)
- A handful of morels or mushrooms (optional)
Leipziger Allerlei is a traditional German vegetable stew originating from the Leipzig region. This hearty dish is revered for its colorful medley of vegetables and its rich, comforting taste. The classic rendition consists of a combination of peas, carrots, asparagus, and often includes cauliflower and morels. It's sautéed with butter or lard and can be enhanced with a roux or cream for added richness. Leipziger Allerlei not only offers a burst of vibrant flavors but also provides a dose of nutrition, making it a wholesome choice for a family meal. It can be enjoyed on its own or as a complement to meat dishes, particularly during springtime when the vegetables are at their freshest.
Join me on a culinary journey to Leipzig with a refreshing twist on traditional German flavors. In this recipe, inspired by Chef Hans Jörg Bachmeier, we'll create a delightful Spring vegetable medley with succulent scampi, all served atop a smooth pea puree. The different textures and complementary flavors are sure to impress at any dinner table.
Ingredients:
- 2 Garlic cloves
- 2 Shallots
- A pinch of sugar
- A dash of salt
- 150g White asparagus, peeled and diced
- 150g Green asparagus, trimmed and cut into pieces
- A handful of lily of the valley (Note: this might be a mistranslation; ensure no toxic ingredients are used)
- Young carrots, peeled (quantity as desired)
- Olive oil
- A knob of butter
- 12 Scampi, shelled and deveined
- Freshly ground black pepper
- Red wine or sherry for deglazing
- A bunch of flat-leaf parsley, finely chopped
- Salt and cayenne pepper to taste
- A splash of vinegar
- A splash of white wine
- 200ml Water for emulsifying the sauce
- 1 tsp Tomato paste
- 50g Clarified butter
- Pea puree (premade or see below for instructions)
Pea Puree (if making from scratch):
- 200g Fresh or frozen peas
- Salt and pepper to taste
- A knob of butter
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Equipment: Chopping board, knife, cooking pot, frying pan, blender, strainer
Servings: 4
Instructions:
For the Vegetable Medley:
1. Begin by finely chopping the garlic and shallots.
2. In a pot, caramelize a pinch of sugar, add the chopped garlic and shallots, salt, and then deglaze with a little water.
3. Add the white asparagus into the pot and cook for about 5-6 minutes until tender.
4. Transfer the softened vegetables to a blender and pulse until smooth. Set this mixture aside.
5. For the green asparagus, cut and blanch until tender. Shock in ice water and slice into bite-size pieces.
6. In a hot pan, foam olive oil and butter. Add the young carrots and cook until they're al dente. Remove and place them on a kitchen towel.
7. Using the same pan, sauté the shallots until translucent and then add the scampi. Season with salt and cook until the scampi are just done.
8. Deglaze the pan with a splash of red wine or sherry, let it reduce a bit, and then add the green asparagus, cooking briefly.
For the Pea Puree (if making from scratch):
9. Cook the peas in slightly salted boiling water until they are fully cooked.
10. Drain and blend the peas with a knob of butter, salt, and pepper to taste until smooth.
To Finish the Sauce:
11. Season the sauce from the vegetables with a little salt, cayenne pepper, a splash of vinegar, and white wine, whipping it to emulsify.
12. Stir in tomato paste and whisk in clarified butter until the sauce thickens slightly. Remove from the heat.
Plating the Dish:
13. Spread the pea puree on the plate, gently place the scampi and vegetable medley on top.
14. Finish the dish by drizzling with the emulsified sauce.
15. Garnish with finely chopped parsley.
Enjoy this harmonious blend of flavors and textures that's perfect for spring. Happy cooking and see you next time.
Recipe attributed to Hans Jörg Bachmeier on his YouTube Channel: https://www.youtube.com/c/HansJörgBachmeier
Cooking Tips:
- For an extra touch of color and flavor, add some blanched pea shoots to the plating.
- If lily of the valley is mentioned in the original, it may have been confused with a similarly named edible plant. Never use true lily of the valley as it is toxic.
YouTube channel - Hans Jörg Bachmeier: https://www.youtube.com/c/HansJ%C3%B6rgBachmeier
Leipziger Allerlei: Vegetable stew with peas, carrots, asparagus.
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