Spring Vegetables with Bamberg Croissants on Lime Sauce

Young carrots:

Chop the greens small except for a small decorative remnant. Scrub the carrots only with the vegetable brush under running water. Bring a small amount of water to the boil in a shallow saucepan. Place the carrots in an insert or sieve and let them steam. Cover with a lid. After 4-5 min the carrots are “al dente” – still have bite. Before serving, melt the sugar in the butter and carefully glaze the carrots.

Spring leeks:

Spring leeks need only be stripped of the topmost fine membranes. Cut the root stalk into small pieces and shorten the top of the leek so that some of the green (very spicy) remains.

Cook in the chicken soup in 3 min. al dente, season with pepper and salt.

Bamberger Kipferl:

Clean the Bamberger Kipferl heartily under the tap with a root brush only. Add salt, a little caraway and parsley stalks and cook until almost done. Then halve or quarter the croissants and fry them heartily in the olive oil, add the thyme and then let them brown leisurely. Move the frying pan a lot. Only then add the garlic cut into slices – it should also be allowed to brown, but do not roast too hot, because it becomes slightly bitter.

Lemon herb sauce:

Finely dice the shallots and saute in the butter until soft. Extinguish with the stock and cook until the sauce base has a strong pleasant taste.

Add crème fraîche, kitchen herbs and the lime.

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