Buy all ingredients right below the recipe
INGREDIENTS
- 200 ml soy cream alternative
- 180 g onion
- 400 g peeled carrots
- 400 g peeled celery
- 120 g peeled parsley root
- 600 ml vegetable broth
- 2 tablespoons oil
- 6 pcs whole black peppercorns
- 6 pcs whole allspice
- 2 pcs cloves
- 3 pcs bay leaves
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ lemon
INSTRUCTIONS
- 1Finely chop the onion and sauté it until golden brown over medium heat with 2 tablespoons of oil. 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 golden-brown onion. Sauté the vegetables together until they get 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 spices, bay leaf, and salt. You can tie the allspice, peppercorns, and cloves into a sachet so you don't have to painstakingly search for them in the finished sauce later.
- 4Cook the vegetables with the spices until completely soft, about an hour over low heat. Then you can either blend them with an immersion blender or strain them. Don't forget to remove the spices before blending.
- 5Finally, add the juice from half a lemon, the plant-based cream alternative, and salt if needed. If the sauce is too thick, thin it with water. If it's too thin, thicken it with flour and simmer for at least 3 minutes.
