Boiled Potatoes with Two Quark Spreads

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Boiled Potatoes with Two Quark Spreads
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
413
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories413 kcal(20 %)
Protein28.1 g(29 %)
Fat13.1 g(11 %)
Carbohydrates43 g(29 %)
Author of this recipe:

Ingredients

for
4
For the potatoes
1 kilogram
4 teaspoons
For the garlic and marjoram quark
250 grams
100 grams
2
200 grams
1
fresh Marjoram
2 tablespoons
freshly ground white Pepper
For the carrot quark
2 tablespoons
1
Carrot (about 125 g)
bunch
375 grams
2 tablespoons
1 tablespoon
freshly ground white Pepper
1 handful
fresh Chervil

Preparation steps

1.

For the potatoes: Thoroughly scrub the potatoes and cook with the caraway in a pot of boiling water until knife-tender, about 25-50 minutes.

2.

For the garlic and marjoram quark: In bowl, stir the quark with the buttermilk until smooth. Peel and press the garlic through a garlic press into the bowl. Rinse the cucumber, finely grate and drain on paper towels. Rinse the marjoram, shake dry, pluck leaves and chop. Heat the olive oil in a skillet. Add the marjoram leaves and cook until fragrant. Stir the cucumber and marjoram into the quark mixture, and season with salt and pepper to taste.

3.

For the carrot quark: Toast the sunflower seeds in a dry skillet until golden and fragrant. Set aside and allow to cool. Peel and finely grate the carrot. Rinse and thinly slice the scallions. In a bowl, stir the quark with the carrots, scallions, cream and walnut oil until thoroughly combined. Season with salt and pepper to taste. Rinse the chervil, shake dry, pluck leaves and stir into the quark mixture.

4.

Serve the potatoes with the garlic and marjoram quark and the carrot quark.