- 600 grams
small Potatoes (preferably purple)
- 1 teaspoon
large Onion (about 80 grams)
large Carrots (about 300 grams)
- 3 sprigs
- 70 milliliters
- coarse Sea salt
- 2 teaspoons
Peel potatoes and combine in a bowl with the walnut oil.
Rinse bay leaves and shake dry. Halve the potatoes crosswise and thread onto 8 wooden skewers, alternating with the bay leaves (cut large bay leaves in half).
Arrange skewers on a baking sheet lined with parchment paper and roast on middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for about 35 minutes, turning occasionally.
Meanwhile, peel the onion and garlic and finely chop both. Peel carrots and cut into thin slices.
Rinse sage, and shake dry. Pluck 4 large leaves and finely chop.
Bring vegetable broth with onion, garlic, carrot and sage to a boil in a pot, cover and cook over low heat cook for about 15 minutes.
Puree the vegetables with an immersion blender, season with salt and pepper and let cool slightly.
Season the potato skewers with sea salt. Stir sour cream into the carrot dip and season again with salt and pepper. Serve skewers with dipping sauce and garnish with remaining sage.