Leipziger allerlei
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Fresh peas -or- |
| 14 | ounces | Peas with pods |
| 5 | ounces | Carrots |
| 5 | ounces | Asparagus |
| 1 | Kohlrabi (similar to turnip) | |
| 1 | small | Cauliflower |
| 1½ | ounce | Butter or margarine |
| ½ | cup | Water |
| Salt | ||
| Sugar | ||
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Cold water |
| 1 | tablespoon | Chopped parsley |
Directions
The vegetables must be fresh for this dish. Peel & wash carrots & asparagus carefully & cut into pieces. Peel kohlrabi & slice. Divide cauliflower into flowerets. Melt the butter & saute the vegetables for a few minutes. Add water & cook until done. Add salt & sugar to taste. Thicken liquid with cornstarch blended with water. Serve sprinkled with parsley.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .