Zubereitung

1. 1

   Cover the dried morels with lukewarm water in a bowl and leave them to soak. Then wash them thoroughly several times, until no more grit settles in the water.

2. 2

   Peel the asparagus, cut off the woody ends and cut the spears into short pieces. Peel the carrots and the kohlrabi and cut them into batons, and divide the cauliflower into small florets.

3. 3

   Bring the vegetable stock to the boil. Cook the asparagus, carrots, kohlrabi, cauliflower and finally the peas in it one after the other until just tender, lifting each out with a slotted spoon; keep the stock as you go.

4. 4

   For the dumplings, cut the stale rolls into fine cubes, pour the hot milk over them and leave them to soak.

5. 5

   Knead the egg, 1 tbsp of the chopped parsley, a little salt and 1 pinch of nutmeg into the bread mixture. With damp hands, shape small dumplings.

6. 6

   Leave the dumplings to poach in lightly salted water over a low heat until they float on top and are cooked through.

7. 7

   Melt the butter or margarine in a large pan, stir in the plain flour and cook it to a pale roux. Gradually pour in 500 ml of the reserved vegetable stock and add the cream.

8. 8

   Cut the soaked morels into pieces, add them to the sauce and leave it to simmer gently, uncovered. Morels must always be cooked through completely and must never be eaten raw.

9. 9

   Season the sauce with salt, pepper, 1 pinch of nutmeg and the lemon juice.

10. 10

    Warm the vegetables, the crayfish tails and the dumplings through in the sauce over a low heat and serve scattered with the remaining parsley.