Vegetable nests with quark cream and mushroom-potato pan

Ingredients for 3 servings:

• 1 zucchini
• 3 carrots
• 1 beetroot
• 1 kohlrabi
• n. B. spice(s)
• n. B. herbs
• some oil
• 250 g low-fat curd cheese
• 50 g sour cream
• n. B. spice(s)
• n. B. herbs
• 300 g mushrooms
• 3 potatoes
• 2 shallots
• ½ cup whipped cream
• e.g. milk
• salt and pepper
• nutmeg
• n. B. herbs

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

vegetarian

For the nests, cut the zucchini, carrots, beetroot, and kohlrabi into thin strips. This is best done with a spiralizer. Drain the vegetables thoroughly and season with herbs and spices to your liking. Mix everything in a bowl with a little oil. Grease the muffin tins and press the vegetables into the muffin tins, leaving a hollow in the center. For 3 people, you will need about 9 tins. If you don’t have a muffin tin, you can also place small mounds of vegetables on a baking sheet lined with baking paper. Preheat the oven to 170°C (fan). As soon as you start cooking the mushroom and potato pancakes, place the nests in the oven and bake for 30 minutes. Finely dice the shallots, dice the potatoes, and quarter the mushrooms. Sauté the shallots and potatoes in a pan with a little oil. After about 8-10 minutes, add the mushrooms and continue sautéing. After 5 minutes, add the cream and a little milk until everything is about half covered. Add the spices and herbs and continue simmering. After another 15 minutes, remove the pan from the heat. Mix all the quark ingredients together. Once everything is ready, you can spread the quark cream on the nests and serve.