Crispy Allerlei: German Spring Vegetable Skillet
A punchy one-pan take on the Leipzig classic—tender carrots, peas, asparagus, and mushrooms tossed with butter and crispy riced potatoes. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 248
- Protein
- 7g
Ingredients
- 12 oz fingerling potatoes
- 4 tbsp butter
- 8 oz cremini mushrooms, quartered
- 1 lb carrots, cut into 1-inch rounds
- 8 oz fresh asparagus, cut into 1.5-inch pieces
- 1 cup frozen peas
- 2 tbsp fresh dill or parsley, chopped
Instructions
- 1
Boil potatoes in salted water until just tender, about 12 minutes. Drain and let cool slightly.
- 2
Heat 2 tbsp butter in a large skillet over medium-high until foaming. Add mushrooms and cook until golden, stirring occasionally, about 4 minutes.
- 3
Push mushrooms to the side. Add remaining 2 tbsp butter, then slide in carrots and asparagus. Cook 3 minutes without stirring.
- 4
Stir in peas and cook 2 minutes until heated through. Season with salt and pepper.
- 5
Cut cooled potatoes into rough 1/2-inch chunks. Toss into the skillet and stir gently until edges crisp up, about 2 minutes.
- 6
Scatter fresh dill over the top. Serve hot.
Tools you’ll need
- large pot
- 12-inch skillet
- wooden spoon
- chef's knife
- cutting board
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