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Spring spread with carrots and horseradish

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Ingredients for 1 servings:

  • 150 g cream cheese
  • 80 g quark, 20% fat
  • 3 tbsp cream
  • 3 carrots
  • 1 egg(s), hard-boiled
  • 1 tbsp capers
  • 1 tsp mustard, hot
  • 4 tbsp mixed herbs, e.g. chives, parsley, chervil, lemon balm, wild garlic, etc.
  • 1 tsp, heaped horseradish, grated
  • salt and pepper
  • chili salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Mix the cream cheese, quark, cream, mustard, and horseradish in a bowl. Peel and finely dice the egg. Drain and chop the capers. Finely grate the carrots. Add to the cream cheese along with the chopped herbs and mix. Season to taste with salt, pepper, and chili salt.

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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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