Caper sauce with sage

Ingredients for 2 servings:

• 1 small potato(s), approx. 40 – 50 g
• 1 carrot(s), approx. 50 – 70 g
• 1 small onion(s)
• 1 small garlic clove(s)
• 300 ml water
• 30 g cashew nuts
• ½ tsp salt
• pepper
• 1 tbsp lemon juice
• 1 tsp capers, from the jar
• 3 sage leaves, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan

Peel and chop the potato, also chop the carrot, quarter the onion, and peel the garlic clove. Cook the prepared ingredients together with the water in a covered saucepan until the potatoes are tender. Place the vegetables and potatoes, including the cooking water, in a blender. Add the cashews, salt, pepper, and lemon juice and blend for 30 seconds. Tip: If you soak the cashews for 2 hours beforehand, you can also use an immersion blender in the saucepan. Return the sauce to the pan. Cut the sage leaves into thin strips, stir in along with the capers, and let it warm briefly. The sauce goes well with rice and vegetables, such as peas and carrots, fennel, or kohlrabi, and makes a high-quality, vegan main course.