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Summer Vegetables with New Potatoes and Quark Dip

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 61 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 61kcalCarbohydrates: 3.8gProtein: 8.5gFat: 0.9g
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Written by John Myers

Professional Chef with 25 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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