Crayfish Vegetable Stew
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 200 grams crayfish (trimmed)
- 200 grams white Asparagus
- 200 grams Cauliflower
- 100 grams Snow peas
- 150 grams Morel
- 1 bunch Baby carrot
- 2 Kohlrabi
- 100 grams Crab butter
- 1 tsp Pastry flour
- salt
- freshly ground peppers
- 2 Tbsps chopped parsley
Preparation steps
1.
Rinse baby carrots, peel if necessary and slice. Peel kohlrabi and cut into sticks. Peel asparagus and cut in pieces about 3 cm long (approximately 1 1/8 inch long). Cook asparagus in boiling water for about 5 minutes, add cauliflower and kohlrabi and cook for about 3 more minutes, add carrots and cook for about 2 more minutes. Drain vegetables, saving 100-200 ml (approximately 1/2-1 cup) cooking water.
2.
Sauté morels in crab butter, stir in vegetables and dust with flour. Stir cooking water into vegetable mixture, add crayfish and simmer for about 2 minutes. Season stew with salt and pepper, spoon onto plates and sprinkle with parsley to serve.
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