Salt-Crusted Potatoes with Quark and Ricotta Dip

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Salt-Crusted Potatoes with Quark and Ricotta Dip
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
1 ⅕ kilograms potatoes
salt
250 grams Ricotta cheese
250 grams Quark
freshly ground peppers
1 bunch Arugula
1 scallion
2 tablespoons lemon juice
2 tablespoons Whipped cream
How healthy are the main ingredients?
potatoRicotta cheeseArugulaWhipped creamsalt

Preparation steps

1.

Rinse and scrub potatoes thoroughly. Bring a small amount of heavily salted water to a boil. Add potatoes, cover and simmer until tender, about 25 minutes. If necessary, add additional water to pan to prevent potatoes from scorching. When potatoes are finished cooking, the water should be almost completely evaporated and the potatoes should be coated in a layer of salt.

2.

To make dip: Crumble ricotta and combine with lemon juice and cream. Beat with an electric hand mixer until creamy. Stir in quark and season with salt and pepper. Rinse and trim scallion. Finely chop white part of scallion and thinly slice green top. Rinse, trim and spin arugula dry. Finely chop half of arugula leaves and stir into dip, along with scallion. Season dip to taste. Tear remaining arugula leaves into pieces and sprinkle on dip. Serve salted potatoes with dip.