Baked Sweet Potatoes with Four Sauces
Ingredients
- Ingredients
- 8 size Sweet potato
- 300 grams Buttermilk
- 350 grams Quark
- lemon juice
- salt
- Aluminum foil (for wrapping)
- For the onion sauce
- 1 small onion
- 1 garlic clove
- ¼ coarsely grated Cucumber
- salt
- freshly ground peppers
- onions (Peeled, chop very finely.)
- garlic cloves (Peeled, chop very finely)
- For the pepper sauce
- 1 Tbsp pickled green peppers
- For the herb sauce
- 1 Tbsp chopped Chives
- 1 Tbsp chopped parsley
- 1 Tbsp red Bell pepper
- 1 generous pinch cayenne pepper
- lemon juice
- salt
- freshly ground peppers
- For the horseradish sauce
- 1 Tbsp Horseradish
- organic lemons (zest)
- 1 tsp lemon juice
- freshly ground peppers
Preparation steps
Wrap the potatoes in foil and bake until tender. Meanwhile, stir together the buttermilk, quark, season with salt and lemon juice. Divide the buttermilk mixture into fourths.
For the onion sauce: Combien the chopped onion, garlic and cucumber with ¼ of the buttermilk mixture, season with salt and pepper.
For the pepper sauce: Finely chop the pickled peppers and mix with ¼ of the buttermilk mixture, season with salt.
For the herb sauce: Combine the herbs and red bell pepper with ¼ of buttermilk mixture, season with cayenne pepper, lemon juice, salt and pepper.
For the horseradish sauce: Combine the horseradish, lemon zest and juice with ¼ of the buttermilk mixture, season with pepper.
Slice the cooked potatoes crosswise and serve with the various sauces.
