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Tomato-quark dip with vegetables

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Ingredients for 4 servings:

  • 500 g beefsteak tomatoes
  • 400 g quark (green pepper curd)
  • 5 stalk(s) Celery
  • 1 chicory

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Briefly soak the tomatoes in hot water, then rinse and peel. Cut out the stem ends. Halve the tomatoes, remove the seeds, and finely dice. Mix with the quark and place in a deep plate. Clean the celery, removing the tough outer strands. Rinse the celery and drain well. Halve if desired and cut into approximately 10cm long pieces. Remove the outer leaves from the chicory and cut out the stem into wedges. Divide the chicory into leaves, wash, and drain well. Serve both ingredients with the dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Tomato-quark dip with vegetables