Leipziger Allerlei

As the name suggests, this German specialty hails from Leipzig, and it is typically based on a mix of vegetables. The dish usually consists of a combination of young vegetables, crayfish tails, morel mushrooms, and bread dumplings which are doused in a creamy, buttery sauce. Typical vegetables used in the preparation of this regional dish include carrots, asparagus, kohlrabi, cauliflower, and peas. Leipziger allerlei is traditionally enjoyed in May and June, either as a main course or a side, and it is often sprinkled with freshly chopped parsley or chervil on top. It is believed that this humble dish originated in the aftermath of the Napoleonic Wars as a protective measure against thieves, beggars, and tax collectors, when the citizens were asked to offer only vegetable-based dishes in order to create a false image of impoverishment.