Leipziger Allerlei Beilage: Vegetable medley with asparagus, peas.
Leipziger Allerlei is a classic German side dish that originates from Leipzig, featuring a colorful medley of fresh vegetables. The dish is a combination of tender asparagus, sweet peas, carrots, and more, which are quickly blanched to retain their vibrant colors and nutrients. It is usually enhanced with rich butter, savory herbs, and sometimes garnished with crayfish tails for an extra touch of luxury. As a light and fresh dish, it is commonly served as an accompaniment to meat dishes and is a celebration of spring and early summer produce. This traditional dish not only pleases the palate with its variety of textures and flavors but also adds an aesthetic appeal to the meal with its array of bright colors.
Dive into the heart of German culinary tradition with this authentic Leipziger Allerlei recipe, brought to you by the esteemed author Ostdeutsch Kochen. This dish, hailing from Leipzig, is a delightful mix of fresh vegetables, enriched with the nutty flavors of butter. It's a perfect side dish that’s both hearty and healthful, complementing your favorite meals with style and tradition.
Ingredients:
- 1 medium Kohlrabi, peeled and sliced into strips
- 1 cup fresh Peas (or frozen if out of season)
- 1 medium Cauliflower, cut into florets
- 1 bunch Asparagus, trimmed and cut into pieces
- 4 medium Carrots, peeled and cut into strips
- 2 tbsp Butter
- Salt, to taste
- Semmelknödel (Bread dumplings), for serving
*Quantities of vegetables can be adjusted to preference or serving size.
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Prep Time: 20 minutes
Cook Time: 15-20 minutes
Total Time: 35-40 minutes
Servings: 4
Equipment:
- Large Pot
- Colander
- Knife
- Cutting Board
Instructions:
1. Start by prepping your vegetables. Wash the cauliflower, kohlrabi, asparagus, and carrots. Peel the kohlrabi and carrots, then cut all the vegetables into small, even-sized strips or florets.
2. In a large pot, melt 2 tablespoons of butter over medium heat. Add the strips of kohlrabi and carrots to the pot, stirring to coat them in the melted butter.
3. Pour in water just enough to cover the vegetables, and season with a pinch of salt. Bring the water to a boil.
4. Once boiling, reduce the heat and let it simmer. Allow the vegetables to cook until they are almost tender.
5. A few minutes before the kohlrabi and carrots are fully cooked, add the fresh peas and asparagus pieces to the pot. Stir the mixture well to ensure even cooking.
6. Continue simmering the mixture until all vegetables are tender but still have a slight bite (al dente). Take care not to overcook.
7. Drain the vegetables through a colander, ensuring you remove as much water as possible to prevent the dish from becoming too wet. Season with additional salt if necessary.
8. Serve the Leipziger Allerlei hot alongside Semmelknödel (Bread dumplings), or your choice of accompaniment. Top the vegetables with any remaining butter for an extra hint of richness.
Cooking Tips:
- Adjust the cooking times based on the size and thickness of your vegetable cuts.
- Fresh vegetables are best, but you can substitute frozen if necessary. Just be aware of the change in cooking time.
- To enhance flavor, you can sauté a small onion and a clove of garlic in the butter before adding the vegetables.
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This recipe is proudly provided by Ostdeutsch Kochen. For more delightful Eastern German recipes, be sure to visit their YouTube channel at https://www.youtube.com/@Ostdeutschkochen
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Leipziger Allerlei Beilage: Vegetable medley with asparagus, peas.
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