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Hearty quark with boiled potatoes

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Ingredients for 2 servings:

  • 250 g low-fat curd cheese
  • 100 g sour cream
  • 1 garlic clove(s), crushed
  • 1 shallot(s), finely diced
  • some radishes
  • Mixed herbs, seasonal choice
  • 1 organic lemon(s), some zest
  • salt and pepper
  • Paprika powder
  • 400 g potatoes, new, small
  • 1 tsp caraway seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian and delicious in summer

Wash the potatoes and cook with the caraway seeds for about 25 minutes until soft. Wash, trim, and finely slice the radishes. Wash, trim, and finely chop or mince the herbs. Beat the quark, sour cream, and a pinch of salt with a hand mixer for a few minutes until very creamy. Fold in the garlic, diced shallots, herbs, and lemon zest, and season to taste with pepper, salt, and paprika. Finally, fold in the radish slices. Serve with the soft-boiled and peeled potatoes.

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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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