Leipziger Allerlei

🛒 Ingredients

• Green peas (frozen) 65 g · 53 kcal
• Carrots (diced) 45 g · 19 kcal
• White asparagus 45 g · 9 kcal
• Green beans 35 g · 11 kcal
• Fresh morels 20 g · 6 kcal
• Cooked crayfish tails 30 g · 23 kcal
• Lean ground veal 40 g · 48 kcal
• Breadcrumbs 8 g · 30 kcal
• Egg 10 g · 15 kcal
• Onion 8 g · 3 kcal
• Unsalted butter 15 g · 106 kcal
• Wheat flour 8 g · 29 kcal
• Vegetable broth 60 g · 3 kcal
• Lemon juice 5 g · 1 kcal
• Fresh parsley (chopped) 2 g · 1 kcal
• Fresh dill (chopped) 2 g · 1 kcal

👨‍🍳 Instructions

1. Prepare the meatballs: In a bowl, combine ground veal, breadcrumbs, egg, finely chopped onion, a pinch of salt, and pepper; mix well and form into small, bite-sized balls.
2. Bring a pot of salted water to a boil. Cook the meatballs in the simmering water until they float and are cooked through, then remove with a slotted spoon and set aside.
3. In the same boiling water, blanch the diced carrots for 2-3 minutes, then remove. Repeat with green beans for 2 minutes, then asparagus for 3-4 minutes, and finally green peas for 1-2 minutes. Drain all vegetables and refresh in ice water to maintain color, then drain well.
4. Clean fresh morels thoroughly. Sauté them briefly in a small amount of butter over medium heat until tender, about 3-5 minutes, then set aside.
5. In a separate saucepan, melt the remaining butter. Add the wheat flour and cook for 1-2 minutes, stirring constantly, to create a light roux.
6. Gradually whisk in the vegetable broth, bringing the sauce to a simmer until it slightly thickens. Season the sauce with lemon juice, salt, and pepper to taste.
7. Add the blanched vegetables, cooked meatballs, crayfish tails, and sautéed morels to the sauce. Gently toss to combine all ingredients and heat through for 2-3 minutes.
8. Stir in the fresh chopped parsley and dill just before serving. Serve warm as a main dish or a side.