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Ingredients
Potatoes with Three Dips
- For the potatoes
- 1 kilogram potatoes
- Carrot-nut dip
- 2 small carrots
- 80 grams Hazelnuts
- 1 small sweet Apple
- 2 tsps lemon juice
- olive oil (cold-pressed)
- salt
- freshly ground peppers
- 250 grams Yogurt (0.1% fat) (3.5% fat)
- Radish and chive quark dip
- 300 grams Quark (40% fat)
- 2 Tbsps milk
- ½ bunch Radish
- 1 bunch Chives
- ½ shallot (very finely chopped)
- salt
- freshly ground peppers
- ½ tsp ground ginger
- Tomato basil yogurt dip
- 3 ripe Tomatoes
- 2 Tbsps finely chopped Basil
- 3 tsps grated Lemon peel (From a untreated lemon)
- olive oil (cold-pressed)
- salt
- freshly ground peppers
- 300 grams Yogurt (0.1% fat) (3.5% fat)
Rinse the potatoes and cook in a pot of boiling salted water knife-tender. Prepare the dips while the potatoes are cooking.
For the carrot-nut dip: Peel the carrots and chop finely. Peel the apple, cut in half, remove the seeds and cut into very small cubes and drizzle with the lemon juice. Slice the hazelnuts as thinly as possible and transfer to a bowl along with the carrots, apple, yogurt and 2 tablespoons of olive oil. Season with salt and pepper and stir vigorously to combine.
For the radish and chive quark dip: Rinse the radishes, pat dry and cut into small pieces. Rinse the chives, shake dry and thinly slice. In a bowl, stir together the quark, milk, shallot, and ground ginger and season with salt and pepper. Let stand 10 minutes, then fold in the radishes and chives. Season with salt and pepper.
For the tomato basil yogurt dip: Rinse the tomatoes, cut in half, remove seeds and cut into small cubes. Transfer to a bowl and stir in the yogurt, basil, lemon zest and 2 tablespoons olive oil. Season with salt and pepper. Serve the potatoes with bowls of the dips.
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |