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INGREDIENTS
- 200 ml soy cream alternative
- 180 g onion
- 400 g cleaned carrots
- 400 g cleaned celery
- 120 g cleaned parsley root
- 600 ml vegetable broth
- 2 tablespoons oil
- 6 whole black peppercorns
- 6 whole allspice berries
- 2 cloves
- 3 bay leaves
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ lemon
INSTRUCTIONS
- 1Chop the onion finely and sauté it over low heat in 2 tablespoons of oil until golden. This takes about 5-10 minutes.
- 2Meanwhile, clean the carrots, parsley root, and celery. Cut them into smaller cubes and add them to the pot with the onion until it is golden. Sauté the vegetables together until they achieve the right color. Then add 2 tablespoons of sugar and stir well until the sugar caramelizes. Add vinegar and stir again until the excess liquid evaporates.
- 3Pour in the vegetable broth. Add the spices, bay leaf, and salt. You can tie the allspice, peppercorns, and cloves into a pouch so you don't have to search for them in the finished sauce.
- 4Cook the vegetables with the spices until they are completely soft, about an hour on low heat. Then you can either blend them with a hand blender or strain them. Remember to remove the spices before blending.
- 5Finally, add the juice of half a lemon, a plant-based cream alternative, and salt if necessary. If the sauce is too thick, dilute it with water. If it's too thin, thicken it with flour and cook for at least 3 minutes.
