Boiled Potatoes with Two Quark Spreads
- For the potatoes
- 1 kilogram
- 4 teaspoons
- For the garlic and marjoram quark
- 250 grams
- 100 grams
- 200 grams
- 2 tablespoons
freshly ground white Pepper
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.
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.
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.
Serve the potatoes with the garlic and marjoram quark and the carrot quark.