Quark steaks with carrot sauce

Ingredients for 4 servings:

• 600 g quark
• 3 eggs
• 8 tbsp oat flakes, fine
• 5 tbsp flour (wholemeal flour)
• 1 small onion(s), chopped
• 2 tbsp parsley, chopped
• 1 tbsp chives, finely chopped
• Vegetable broth, granulated fat-free
• pepper
• curry powder
• Cayenne pepper
• 2 tbsp butter
• 500 g carrot(s)
• 1 dl vegetable broth
• 2 tbsp dry white vermouth (e.g. Noilly Prat)
• ½ dl cream
• Flour for turning the steaks

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Place the quark, eggs, oats, flour, onions, parsley, and chives in a pan, season with vegetable stock, pepper, curry, and cayenne pepper. Bring to a boil and cook, stirring constantly, until the mixture is firm and malleable. Remove from the pan and let cool slightly. Meanwhile, grate the carrots using the fine side of a grater. Bring to a boil briefly in the stock, then press through a fine sieve and collect the juice. Mix the squeezed carrots into the quark mixture. Pour the juice into a pan and reduce by half. Form the quark mixture into steaks and coat in flour. Fry in butter until golden brown on both sides. Add the vermouth to the sauce, bring back to a boil briefly, then add the cream. Continue cooking until the sauce thickens. Season to taste and divide between warmed plates. Arrange the steaks on top. Tips: Garnish with a sprig of herbs or some chives, if desired. It’s very important for this dish that the quark mixture is well seasoned.