Leipziger Allerlei
By: Anonymous
Published: Sunday, December 13, 2009 - 2:30am

Ingredients




5 ounces Fresh peas -or-
14 ounces Peas with pods
5 ounces Carrots
5 ounces Asparagus
1 Kohlrabi (similar to turnip)
1 small Cauliflower
1 1/2 ounces Butter or margarine
1/2 cup Water
Salt
Sugar
1 teaspoon Cornstarch
1 tablespoon Cold water
1 tablespoon Chopped parsley

Preparation

1 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.