Leipziger Allerlei is a regional German vegetable dish that may be served as a main or side course. It is named after the city of Leipzig and consists of a mixture of various vegetables such as young peas, carrots, green beans, asparagus heads, morels, and celery. Cauliflower and kohlrabi are often added; occasionally onions are used too. There are numerous variations to the basic recipe.[1]
A classic Leipziger Allerlei also includes a sauce made from crayfish butter, crayfish tails and semolina dumplings.
- ^ Eckhard Supp (2011), "Kapitel: Regionale Gerichte im deutschsprachigen Raum", Duden. Wörterbuch Kochkunst. Von Amuse-Bouche bis Zierschnee (in German), Mannheim and others: Dudenverlag, p. 92, ISBN 978-3-411-70392-0