Vegetables with Quark Dip

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Vegetables with Quark Dip
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
207
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie207 kcal(10 %)
Protein7.38 g(8 %)
Fat12.92 g(11 %)
Carbohydrates14.43 g(10 %)
Sugar added0 g(0 %)
Roughage3.13 g(10 %)
Vitamin A220.51 mg(27,564 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.55 mg(5 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.16 mg(10 %)
Vitamin B₆0.18 mg(13 %)
Folate41.43 μg(14 %)
Pantothenic acid0.95 mg(16 %)
Biotin1.47 μg(3 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C59.45 mg(63 %)
Potassium447.19 mg(11 %)
Calcium154.17 mg(15 %)
Magnesium36.64 mg(12 %)
Iron2.08 mg(14 %)
Iodine4 μg(2 %)
Zinc0.52 mg(7 %)
Saturated fatty acids7.55 g
Cholesterol48.51 mg
Author of this recipe:

Ingredients

for
4
For the vegetables and dip
500 grams
300 grams
or other fresh Vegetables
200 grams
100 grams
1 tablespoon
2 tablespoons
freshly ground Pepper
2 teaspoons
chopped Thyme leaves
For garnish
1
organic Lemon (the peel zested into fine strips)

Preparation steps

1.

For the vegetables and dip: Peel the cucumber, half lengthwise, remove seeds with a sharp spoon and cut into finger-length strips the thickness of chopsticks.

2.

Rinse and pat dry the snow peas.

3.

Mix the quark, sour cream, lemon juice and creme fraiche until smooth. Season with salt and pepper and stir in the thyme.

For garnish: Put the dip in a bowl, garnish with the lemon zest and thyme and serve with the vegetables.

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