John Myers
Contents
show
Ingredients
- 150 g Yogurt 10% fat
- 100 ml Cream 30% fat
- 1 tbsp Extra virgin olive oil
- 0,5 tsp Salt
- 2 pinches Black pepper from the mill
- 20 fresh Wild garlic leaves
- 1 fresh Lovage stem
- 1 fresh Sprig of parsley
- 1 bunch Chives fresh
- 0,5 Garlic clove crushed
- 0,5 small Diced onion
- 250 g Quark 40%
In addition:
- Jacket potatoes
- Of good butter á 20g
- 8 Cherry tomatoes red
- 8 Of fresh onion
To garnish:
- 8 Herbs
Instructions
- Sort out all herbs and wash in cold water, then shake dry or dab with paper towel. Cut away the thick stalks of the wild garlic up to the base of the leaves, then roll them all up together and cut into fine strips. Chop the remaining herbs as finely as possible.
- Mix the yoghurt, some of the cream and the oil, add pepper, salt, crushed garlic, diced onion and all the chopped herbs and work through thoroughly with the hand blender (magic wand) until a light green sauce is formed. At the very last, stir in the quark - Let the finished sauce stand in the refrigerator for a few hours.
- I harvest my herbs as early as possible in the morning, then they are still dewy and have enough time to steep until lunch.
- This includes freshly cooked jacket potatoes. I also served bits of butter and a couple of cherry tomatoes with onion strips ... it was a simple but very delicious dish.
Nutrition
Serving: 100gCalories: 234kcalCarbohydrates: 3.1gProtein: 2.6gFat: 23.8g
