Leipzig mixed vegetables with asparagus and sugar snap peas

Preparation time: cca. 40 minutes (plus cooking time)
Per portion cca. 230 kcal / 966 kJ
10 g P, 6 g F, 11 g CH
Serves 4

  • 400 g white asparagus
  • 200 g green beans
  • 200 g carrots
  • 350 g cauliflower
  • 100 g sugar snap peas
  • salt
  • 100 g mushrooms
  • 100 g chanterelles
  • 6 tbsp butter
  • 3 tbsp flour
  • pepper
  • 2 egg yolks
  • 100 ml cream
  • Worcester sauce
  • 2 tbsp chopped fresh chervil
  1. Wash the asparagus, drain and remove the ends. Cut the stalks into pieces.
  2. Wash the beans, drain and trim, and cut into small pieces. Peel and trim the carrots, then cut into pieces. Wash and trim the cauliflower, and divide into rosettes. Wash and trim the sugar snap peas. Blanche the vegetables in turn in boiling salted water until al dente. Drain, saving the cooking liquid, and rinse with ice cold water.
  3. Trim the mushrooms and wipe with damp kitchen paper, then cut into slices. Melt half the butter in a pan and sauté the mushrooms. Remove. Melt the rest of the butter in the same pan. Prepare a roux with the flour. Pour over the saved cooking liquid and cook until creamy. Add salt and pepper to taste.
  4. Place the vegetables and mushrooms in the sauce. Add the egg yolks into the sauce, stir well, then season with Worcester sauce. Sprinkle with freshly chopped chervil to serve.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.

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