Ingredients
- 400 g white asparagus
- 400 g carrots
- 300 g frozen peas
- 1/2 bunch flat leaf parsley
- 25 g butter
- salt
Preparation
1. Peel asparagus and cut into pieces approx. 5 cm long. Peel carrots and cut diagonally into thin slices.
2. Add both dripping wet to the pot and scatter the frozen peas over the top.
3. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 15 minutes in the vegetable area.
4. Finely chop the parsley, fold into the vegetables with the butter and season with a little salt.
Tip
- Traditionally, this vegetable is called "Leipziger Allerlei". Most often it is a mixture with young peas, carrots and asparagus heads. However, green beans, kohlrabi or cauliflower can also be added as desired. Very fine ingredients such as morels or crab butter were also often "hidden" in the vegetables.
This recipe has been tested and approved by AMC.
Reviews