John Myers
Summer Vegetables with New Potatoes and Quark Dip
The perfect summer vegetables with new potatoes and quark dip recipe with a picture and simple step-by-step instructions.
- 500 g New potatoes
- 4 Carrots
- 2 Small zucchini
- 1 Red pepper
- Parsley pesto
- Fresh chopped parsley
- 100 g Quark
- 100 g Natural yoghurt
- Salt pepper
- First of all: I grew potatoes in buckets and now it’s harvest time. In addition, the garden and the greenhouse offer all kinds of fresh vegetables.
- Wash the potatoes well and cook with the skin on for about 18 minutes. Then pour off immediately and let it steep a little. Peel the carrots and cut into slices. Wash the zucchini and cut into slices. Core the peppers and cut into bite-sized pieces.
- Boil 50 ml of water with salt in a shallow saucepan, pre-cook the carrots for approx. 3 minutes. Then add the zucchini and paprika and cook for another 5-6 minutes. Add a little butter, pepper and season with a teaspoon of parsley pesto. If necessary, fold in fresh parsley. ATTENTION: Vegetables must still be firm to the bite.
- For the quark dip, mix the quark and yoghurt, add 1 teaspoon parsley pesto, salt and pepper and season to taste. Refine with fresh parsley.
- At and there were leftovers from the barbecue the evening before for the meat eaters: cut steaks and sausages and / or slices and strips and fry them briefly.
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