📝 About This Recipe
A legendary jewel of Saxon cuisine, Leipziger Allerlei is a vibrant celebration of spring’s first harvest, dating back to the 18th century. This authentic version elevates simple garden vegetables—asparagus, peas, and carrots—into a gourmet masterpiece by pairing them with delicate crayfish tails and savory bread dumplings. Bathed in a silky, nutmeg-scented butter sauce, it is a sophisticated dish that perfectly balances earthy sweetness with coastal elegance.
🥗 Ingredients
The Garden Vegetables
- 250 grams White Asparagus (peeled and cut into 2-inch pieces)
- 200 grams Young Carrots (peeled and sliced into rounds or batons)
- 150 grams Fresh Peas (shelled; frozen can be used as a substitute)
- 1/2 head Cauliflower (broken into very small florets)
- 150 grams Morels or Button Mushrooms (cleaned and halved)
- 100 grams Green Beans (trimmed and halved)
The Protein and Dumplings
- 200 grams Crayfish Tails (cooked and peeled)
- 2 pieces Bread Rolls (stale, for the Semmelklößchen)
- 100 ml Milk (warm)
- 1 piece Egg (beaten)
- 1 tablespoon Butter (softened)
The Sauce (Crayfish Butter Sauce)
- 50 grams Butter (high quality)
- 2 tablespoons All-purpose Flour
- 250 ml Vegetable Broth (reserved from cooking the vegetables)
- 100 ml Heavy Cream
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Parsley (finely chopped)
- to taste Salt and White Pepper
👨🍳 Instructions
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1
Start by preparing the dumplings (Semmelklößchen). Dice the stale bread rolls into small cubes and place them in a bowl. Pour the warm milk over them and let soak for 10 minutes.
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2
Mix the softened butter, egg, a pinch of salt, and a dash of nutmeg into the soaked bread. Knead gently until a dough forms. Shape into small, marble-sized balls and set aside.
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3
Bring a large pot of salted water to a boil. Blanch each vegetable separately to ensure perfect doneness: carrots for 5 minutes, cauliflower and beans for 4 minutes, asparagus for 3-4 minutes, and peas for 2 minutes.
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4
As each vegetable finishes, remove with a slotted spoon and immediately plunge into a bowl of ice water to shock them; this preserves their vibrant colors.
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5
Reserve at least 300ml of the vegetable cooking water for the sauce, then drain the vegetables and set them aside.
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6
In a small skillet, sauté the mushrooms in a little butter until golden brown and fragrant. Season lightly with salt.
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7
Bring a small pot of salted water to a gentle simmer. Drop the bread dumplings in and cook for about 5-8 minutes until they float to the surface. Remove with a slotted spoon.
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8
To make the sauce, melt 50g of butter in a large saucepan over medium heat. Whisk in the flour to create a light roux, cooking for 1-2 minutes without browning.
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9
Gradually whisk in the reserved vegetable broth and the heavy cream. Simmer for 5 minutes until the sauce thickens and becomes velvety.
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10
Season the sauce with salt, white pepper, a generous grating of nutmeg, and a splash of lemon juice for brightness.
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11
Gently fold all the blanched vegetables and the sautéed mushrooms into the sauce. Heat through for 2-3 minutes on low heat so the flavors marry.
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12
In the last minute, gently fold in the crayfish tails and the cooked dumplings. Be careful not to break the dumplings.
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13
Garnish with freshly chopped parsley and serve immediately in shallow bowls, ensuring everyone gets a generous portion of vegetables, crayfish, and dumplings.
💡 Chef's Tips
Always blanch vegetables separately as they have different cooking times; this prevents the peas from turning mushy while the carrots are still hard. If you can't find crayfish, high-quality shrimp or even lobster chunks make a delicious and luxurious substitute. For a truly authentic 'Leipzig' flavor, use 'Krebsbutter' (crayfish butter) in the roux if available at specialty shops. Don't skip the nutmeg; it is the signature aromatic that ties the cream sauce to the earthy vegetables. Ensure the bread for the dumplings is truly dry; if it's too fresh, the dumplings may fall apart in the water.
🍽️ Serving Suggestions
Pair with a crisp, dry German Riesling or a Silvaner to cut through the richness of the butter sauce. Serve as a sophisticated starter for a multi-course dinner or as a light main course. Accompany with a side of small, boiled new potatoes tossed in dill. A slice of crusty sourdough bread is perfect for mopping up the remaining crayfish butter sauce. For a non-seafood version, double the mushrooms and add some sautéed sweetbreads as traditionally done in some variations.