- 800 grams waxy Potatoes
- 2 tablespoons Butter
- 500 grams Cream quark (40% fat)
- freshly ground pepper
- 10 Radishes
- 1 piece Cucumber about 10 cm (approximately 4 inches) long
- 1 Onion
- 1 bunch Parsley
- 40 grams Alfalfa sprouts
Rinse the potatoes, cut in half lengthwise and place cut-side up on a baking sheet lined with parchment paper. Cut the butter into cubes and sprinkle over the potatoes. Season to taste with salt, pepper and caraway and bake in an oven preheated to 200°C/180°C convection/gas mark 3 (approximately 400°F/350°F convection) for about 40 minutes.
Season the quark with salt and pepper. Rinse the radishes and cut into matchsticks. Rinse the cucumber, cut in half lengthwise, scoop out the seeds and chop finely. Peel the onion and chop finely. Rinse the parsley, pat dry and remove the leaves and chop finely.
Stir the radishes, cucumber, onion and parsley into the quark and mix well. Serve the roasted potatoes with the cucumber-radish cream and garnish with the alfalfa sprouts.