Leipziger Allerlei – Leipzig Hodgepodge


   1 Tbs dried morels
   Lukewarm milk
   8 oz (250 g) carrots
   8 oz (250 g) green beans
   1 cauliflower
   8 oz (250 g) asparagus
     8 oz (250 g) peas
     Salt, black pepper
     Finely chopped parsley

      White sauce

      ΒΌ cup (50 g) butter
      1 Tbs flour
      1 cup (250 ml) bouillon
      1 cup (250 ml) light cream

  • Soften the morels in the lukewarm milk and water for 30 minutes, rinse thoroughly and drain. 
  • Simmer them for 10 minutes in the meat stock, to which a pat of butter has been added.
  • Wash and chop the vegetables. 
  • Put them in a large pot of water with 1 tsp of sugar and bring to a boil.
  • Gradually add the vegetables: first the carrots, then the beans, followed by the cauliflower florets, the asparagus, and the peas. 
  • When the vegetables are cooked through, drain them, then butter and season to taste. 
  • Slice the morels and combine with the vegetables.
  • To make the sauce, heat the butter in a saucepan, stir in the flour and add the stock, stirring constantly. 
  • Add the cream and season with salt and pepper.
  • Serve the vegetables in a bowl and garnish with parsley, and offer the sauce separately.