Potato Bay Leaf Skewers

Ingredients

• 600 g small purple potatoes (or another waxy variety)
• 1 tsp walnut oil
• 1 bay leaf sprig (about 35 leaves)
• 80 g large onions (1 big onion)
• 1 Garlic clove
• 300 g large carrots (2 large carrots)
• 3 sage stalks
• 70 ml classic vegetable broth
• Salt
• Pepper
• coarse Sea salt
• 2 tsp sour cream

Instructions

1. 1.

   Peel the potatoes. Toss them in a bowl with walnut oil.

2. 2.

   Wash and pat dry the bay leaf sprig, pluck the leaves. Cut the potatoes crosswise in half and alternately skewer them with bay leaves on 8 wooden skewers (halve large bay leaves).

3. 3.

   Place the potato-bay leaf skewers on parchment paper-lined baking sheet and bake in a preheated oven at 200 °C (180 °C fan, gas: level 3) on the middle rack for 35 minutes, turning occasionally.

4. 4.

   Meanwhile peel the onion and garlic. Dice the onion, finely mince the garlic. Peel the carrots and slice them thinly.

5. 5.

   Wash and shake dry the sage. Pick off four sage leaves and chop them.

6. 6.

   Bring the vegetable broth to a boil with onion cubes, garlic, and carrot slices; add the chopped sage, cover, and simmer gently for 15 minutes.

7. 7.

   Blend the carrot mixture with an immersion blender until smooth, season with salt and pepper, and let it cool slightly.

8. 8.

   Sprinkle sea salt over the potato skewers. Stir sour cream into the carrot dip and adjust seasoning with salt and pepper. Arrange the skewers on a plate with the dip and garnish with remaining sage.