John Myers
Ingredients for 2 servings:
- 250 g seasonal vegetables (carrots, broccoli, peppers, etc.)
- 250 g potatoes
- 250 g quark (20%)
- 150 g cheese (Appenzeller or other cheese)
- 4 tbsp milk
- salt and pepper
- ½ bunch parsley
- 2 egg whites
- Butter for the mold
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cook the potatoes with their skins on. Boil the peeled vegetables in salted water until al dente, then rinse in ice-cold water and drain well. Then chop roughly (depending on the type of vegetable). Peel and quarter the potatoes and put them through a potato ricer or meat grinder. Mix with the quark, grated Appenzeller (Gouda is better for kids) and milk and season to taste. Fold the vegetables and chopped parsley into the potato and cheese mixture. Beat the egg whites until stiff, fold into the mixture and pour into a buttered dish. The dish should only be two-thirds full. Bake in a preheated oven at 175°C (fan oven) for 50-60 minutes.
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