Summary

Ingredients

• 300 g cauliflower
• salt
• 0.5 liter ½ milk
• 200 g peas, youn reen ones
• 200 g carrot (s)
• 1 kohlrabi
• 300 g butter
• pepper
• 250 g asparaus
• 0.5 liter ½ meat broth
• 200 morels
• 300 g crab meat (tails)

For the dumplings:

• 4 egg (s)
• 2 rolls, grated
• Nutmeg, grated
• 1 lemon (s), untreated, use the grated zest
• 60 g butter, (crab butter)

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Instructions

1. Clean and wash the cauliflower and cut into florets. Bring half a liter of salted water with milk to the boil, add cauliflower and cook on a medium gas flame for about ten minutes.
2. Wash the peas, peel the carrots and kohlrabi and cut into sticks. Sauté peas, carrots and kohlrabi individually in 40 g of heated butter for about ten minutes and season with salt and pepper.
3. Peel the asparagus, cut into pieces and cook in the boiling meat stock for about ten minutes until soft.
4. Wash and clean morels and scald with boiling water. Drain, sauté in 40 g of heated butter and season with salt and pepper.
5. Cook the crab tails in 40 g of heated butter for about five minutes.
6. For the dumplings: separate the eggs. Beat the rest of the butter until foamy, add the egg yolks. Beat egg whites until stiff. Stir in grated rolls and egg whites and season with salt, nutmeg and lemon zest. Cut small dumplings from the dough and let simmer in boiling salted water for about two minutes.
7. Briefly heat the vegetables, morels and crayfish tails again in a large saucepan. Arrange Leipziger Allerlei on plates and pour melted crab butter over them.