Vegetable Pancakes with Herbed Quark Cream

Vegetable Pancakes with Herbed Quark Cream
1 hr


for 4 servings
For the herbed quark
500 grams Cream quark (40% fat)
freshly ground pepper
1 bunch Chives
For the vegetables pancakes
500 grams Carrots
150 grams Celery root
2 sticks leek
2 Potatoes
1 tablespoon Pastry flour
4 tablespoons hulled Sunflower seeds
4 medium-size Eggs
freshly ground pepper
Clarified butter (for sautéing)
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Preparation steps

Step 1/2

For the herbed quark: Place the creamed quark in a bowl, season with salt and pepper. Rinse the herbs and shake dry. Cut the chives into small rings, chop the parsley. Stir the herbs into the quark.

For the vegetable pancakes: Peel, rinse and finely grate the carrots,  celery root and potatoes and transfer to a bowl. Trim the leeks, cut into thin rings, rinse well, drain and add to the bowl.

Step 2/2

Add the flour, sunflower seeds and the eggs to the bowl with the vegetables, season with salt and pepper and mix well. Heat 2 tablespoons of the clarified butter in a nonstick skillet. For each pancake, drop 2 tablespoons of the vegetable mixture into the pan, flatten slightly and cook until golden brown on both sides. Repeat until the mixture is used up. Serve with the herbed quark cream. cheese.