|Leipziger Allerlei Angerichtet|
The cauliflower free from leaves and cut the thick shaft. Rinse with water. Give the cauliflower in a saucepan and cover with water. Strong salt water.
Keep white cauliflower, give a shot milk in the water. Bring the water to a boil. Pucture resistant Cook the cauliflower over medium heat for about 10-15 minutes.
Peel and wash the potatoes. In a second put salt water to a boil. The potatoes in abandonment and also 10-15 minutes over medium heat, Cook.
Ready set the peas in a bowl to thawing. Peel the carrots and pens. The asparagus Peel and thirds. Wash the parsley and chop coarsely.
Melt 40 g butter in a large pot. Pure add the carrots and sauté.
Add 1 tablespoons sugar and turn the carrots. Give the peas for about five minutes. After a further five minutes give the asparagus.
Now add 1/4 liter vegetable broth and boil. Then switch to medium type and simmer for about 10-15 minutes. The vegetables should be cooked pucture resistant. After approx. 10 minutes cooking time, add chopped parsley.
In a Kaserolle heat 50 g butter. 40 g flour it lightly. Stock with 1/4 L vegetable stock. Stir it well so that the sauce not klumpt. Boil the sauce and season with salt and pepper. Let simmer over low heat about 3 minutes.
Mix the cream in a bowl 1 egg yolk with 4 tablespoons. Take Kaserolle from the heat and add the egg yolk cream mass and stir. The sauce over the vegetables, peas, asparagus, carrots, in pour and mix well.
In a nonstick pan heat butter. The crawfish tails is just hot Brown.
Now do the vegetables with the cauliflower and potatoes as side dish. Garnish with the crawfish tails.