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Lyonese herb curd

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Ingredients for 4 servings:

  • 500 g cream cheese or low-fat quark
  • 20 g parsley
  • 10 g chives
  • 1 garlic clove(s) (more to taste)
  • 1 small onion(s)
  • 2 tbsp olive oil
  • 2 tbsp vinegar, white wine vinegar
  • 1 tbsp crème fraîche
  • salt and pepper
  • 10 g chervil
  • 10 g tarragon

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Wash the herbs and chop them slightly. Peel the garlic and onion and dice them very finely. Place everything in a bowl with the quark and season with salt, pepper, oil, and vinegar. Add the crème fraîche and mix well. Let it sit in the refrigerator for a few hours and season again before serving, if desired. You can, of course, use other herbs or vary the amount to suit your taste. We especially like this quark with grilled 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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