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🍽️ Spicy Vegetable Sauce

49 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 sprigs thyme (or 0.5 tsp dried thyme)
• 500 g mirepoix (1 bunch)
• 1 tbsp rapeseed oil
• 0.5 tbsp tomato paste
• 1 tbsp whole wheat flour
• 1 l classic vegetable broth
• salt
• pepper
• 100 g sour cream

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Wash the thyme sprigs and shake them dry.
3. 3. Wash the carrots, celery, and parsley root (if using).
4. 4. Remove the tough ends and peel the vegetables.
5. 5. Cut the prepared vegetables into small cubes.
6. 6. Halve the leek lengthwise.
7. 7. Rinse the leek thoroughly under running water.
8. 8. Shake the leek dry.
9. 9. Slice the leek into thin rings.
10. 10. Heat the oil in a pot with a heavy bottom or a small casserole dish.
11. 11. Fry the onion, carrots, celery, and parsley root over high heat.
12. 12. Stir frequently while doing so.
13. 13. Fry the vegetables for 2 to 3 minutes.
14. 14. Add the leek and tomato paste.
15. 15. Dust the flour over the mixture.
16. 16. Continue to fry everything while stirring constantly.
17. 17. Fry the mixture vigorously for another 2 to 3 minutes.
18. 18. Pour in about 50 milliliters of broth.
19. 19. Scrape the browned bits from the bottom of the pot loose with a cooking spoon.
20. 20. Repeat this process two more times.
21. 21. Add the remaining broth and thyme.
22. 22. Cover the pot.
23. 23. Cook the vegetables over medium heat for 15 to 20 minutes.
24. 24. Remove the pot from the heat.
25. 25. Remove the thyme sprigs, if present.
26. 26. Puree the vegetables together with the broth finely using a hand blender.
27. 27. Optionally pass the sauce through a fine sieve.
28. 28. Season the sauce with salt and pepper to taste.
29. 29. Thin the sauce with a little extra broth if necessary.
30. 30. Add the sour cream.
31. 31. Mix the sauce briefly again with the hand blender.

Nutrition per serving

• kcal: 49
• Protein: 2 g · Fett/Fat: 3 g · Carbs: 4 g