← All recipes

🍽️ Potato Skewers with Bay Leaf and Carrot Dip

216 kcal · 30 min · 4 servings

Ingredients

• 600 g small purple potatoes (or another firm-cooking variety)
• 1 tsp walnut oil
• 1 bay leaf sprig (approx. 35 leaves)
• 80 g large onions (1 large onion)
• 1 clove garlic
• 300 g large carrots (2 large carrots)
• 3 sprigs sage
• 70 ml classic vegetable broth
• salt
• pepper
• coarse sea salt
• 2 tsp sour cream

Instructions

1. 1. Peel the potatoes.
2. 2. Pour the walnut oil into a bowl.
3. 3. Toss the peeled potatoes in the oil so they are lightly coated.
4. 4. Rinse the bay leaf sprig under running water.
5. 5. Pat the bay leaf sprig dry with a kitchen towel.
6. 6. Carefully pluck the bay leaves off the sprig.
7. 7. Cut the marinated potatoes in half crosswise.
8. 8. Cut large bay leaves in half if necessary.
9. 9. Thread alternating potato halves and bay leaves onto eight wooden skewers.
10. 10. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan-forced or gas mark 3).
11. 11. Line a baking tray with baking paper.
12. 12. Place the filled skewers on the prepared tray.
13. 13. Slide the tray onto the middle rack of the oven.
14. 14. Bake the skewers for 35 minutes.
15. 15. Turn the skewers occasionally during the baking time.
16. 16. Peel the onion in the meantime.
17. 17. Peel the garlic clove.
18. 18. Peel the carrots.
19. 19. Cut the onion into small cubes.
20. 20. Finely chop the garlic.
21. 21. Slice the carrots into thin rounds.
22. 22. Rinse the sage leaves under cold water.
23. 23. Shake the sage leaves dry.
24. 24. Pluck four sage leaves from the stems.
25. 25. Finely chop these four sage leaves.
26. 26. Pour the vegetable broth into a pot.
27. 27. Add the onion cubes to the broth.
28. 28. Add the chopped garlic to the broth.
29. 29. Add the carrot slices to the broth.
30. 30. Bring the mixture to a boil.
31. 31. Stir the chopped sage into the boiling broth.
32. 32. Reduce the heat to a minimum.
33. 33. Cover the pot with a lid.
34. 34. Simmer the vegetables for 15 minutes over low heat.
35. 35. Remove the pot from the heat.
36. 36. Puree the vegetable mix finely with a hand blender.
37. 37. Season the dip with salt to taste.
38. 38. Season the dip with pepper to taste.
39. 39. Let the dip cool down briefly.
40. 40. Remove the finished potato skewers from the oven.
41. 41. Sprinkle sea salt over the hot skewers.
42. 42. Stir the sour cream into the cooled carrot dip.
43. 43. Taste the dip again and adjust with salt and pepper.
44. 44. Place the dip on the plates.
45. 45. Place the potato skewers next to or on top of the dip.
46. 46. Garnish the dish with the remaining fresh sage leaves.

Nutrition per serving

• kcal: 216
• Protein: 7 g · Fett/Fat: 3 g · Carbs: 39 g