Leipziger Allerlei with a Twist

Ingredients

• 1 cup (150g) fresh peas 1 cup (150g) fresh peas
• 1 cup (150g) baby carrots, peeled and halved 1 cup (150g) baby carrots, peeled and halved
• 1 cup (150g) asparagus, trimmed and cut into bite-sized pieces 1 cup (150g) asparagus, trimmed and cut into bite-sized pieces
• 1 cup (150g) sugar snap peas, trimmed 1 cup (150g) sugar snap peas, trimmed
• 1 cup (150g) baby potatoes, halved 1 cup (150g) baby potatoes, halved
• 1 cup (150g) fava beans, shelled 1 cup (150g) fava beans, shelled
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chervil, chopped 1 tablespoon fresh chervil, chopped
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 6g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   In a large pot of boiling salted water, blanch the peas, baby carrots, asparagus, sugar snap peas, baby potatoes, and fava beans separately until tender-crisp. Drain and set aside.
2. 2.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Cook for 2 minutes, stirring constantly.
3. 3.
   Gradually whisk in the vegetable broth, followed by the heavy cream. Continue whisking until the sauce thickens.
4. 4.
   Add the cooked vegetables to the saucepan and gently stir to coat them with the creamy sauce.
5. 5.
   Stir in the chopped parsley, chervil, and lemon zest. Season with salt and pepper to taste.
6. 6.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. 7.
   Serve the Leipziger Allerlei with a Twist hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Peas — To preserve their vibrant green color, blanch the peas in boiling water for just a few minutes until tender-crisp, then immediately transfer them to an ice bath to stop the cooking process.
• Fava beans — After shelling the fava beans, blanch them in boiling water for about 2 minutes, then transfer them to an ice bath. This will make it easier to remove the outer skin before using the beans in the recipe.

Tips & Tricks

• Feel free to customize the vegetable selection based on what's in season or your personal preferences.
• For a lighter version, you can substitute half of the heavy cream with vegetable broth.
• Add a sprinkle of grated Parmesan cheese on top for an extra touch of flavor.
• Serve the Leipziger Allerlei with a Twist as a side dish alongside roasted chicken or grilled fish.
• Leftovers can be refrigerated and enjoyed the next day, either reheated or served cold as a refreshing salad.

Serving advice

Serve the Leipziger Allerlei with a Twist as a main course for a vegetarian meal or as a side dish alongside your favorite protein. Garnish with additional fresh herbs for an extra pop of color.

Presentation advice

Arrange the colorful vegetables in a visually appealing manner on a serving platter or individual plates. Drizzle a little extra sauce on top and garnish with fresh herbs for an elegant touch.