Leipziger Allerlei Recipe
Farm fresh vegetables, mushrooms, Traditional bread dumpling, Herb cream sauce
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Ingredients
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Vegetables
Mushrooms
Bread Dumplings
Herb Cream Sauce
Method
Preparing the Vegetables and Mushrooms
- 1
Prepare the Vegetables
Peel the carrots and cut them into small, bite-sized pieces. Trim the ends off the green beans and cut them in half. Cut the asparagus into 2-inch pieces. Rinse the peas if using fresh.
- 2
Sauté the Mushrooms
In a skillet over medium heat, add a tablespoon of olive oil. Once heated, add the button mushrooms, sautéing them until they are golden brown, about 5-7 minutes. Remove from heat and set aside.
Making the Bread Dumplings
- 3
Prepare the Bread Mixture
Cut the stale bread rolls into small cubes and place them in a large bowl. Heat the milk until warm and pour over the bread cubes. Let it soak for about 10 minutes.
- 4
Combine Ingredients
Add the egg, flour, and salt to the soaked bread. Mix well until a thick dough forms.
- 5
Shape and Cook the Dumplings
Shape the dough into balls about the size of a golf ball. Bring a large pot of salted water to a boil. Once boiling, reduce the heat to a simmer and add the dumplings. Cook for about 15-20 minutes until they rise to the surface, then remove them with a slotted spoon.
Preparing the Herb Cream Sauce
- 6
Make the Sauce
In a saucepan over medium heat, pour in the heavy cream. Stir in the chopped parsley and chives. Season with salt and black pepper. Allow to simmer for about 5 minutes until slightly thickened.
Combining and Serving
- 7
Combine Ingredients
In a large serving dish, combine the sautéed mushrooms and prepared vegetables. Drizzle with the herb cream sauce and gently toss together.
- 8
Serve
Serve the vegetable mixture alongside the bread dumplings. Enjoy your Leipziger Allerlei!