Dip Made from Fresh Garden Herbs with Jacket Potatoes
Total Time15 minutes mins
Servings: 4 people
- 1 bunch Chives fresh
- 4 Lovage stems
- 3 Borage leaves
- 1 branch Lemon balm fresh
- 200 ml Cream
- 1 teaspoon Salt
- 500 g Quark 40%
Wash all herbs cold and pat dry or shake thoroughly again, then chop very finely and place in a narrow, tall container with cream and salt. Work with the hand blender until you have a green cream. Now gradually fold in the quark and cover with the dip for a few hours (preferably overnight).
Cook the potatoes as usual and serve with the aromatic herb dip. I like to add a tomato plate to it.
Serving: 100g | Calories: 261kcal | Carbohydrates: 3g | Protein: 2.4g | Fat: 27.1g