John Myers
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Zucchini and Carrot Crusti with Spring Quark
The perfect zucchini and carrot crusti with spring quark recipe with a picture and simple step-by-step instructions.
Zucchini and carrot crusti
- 300 g Zucchini
- 1 pole Leek
- 300 g Carrots
- 4 piece Eggs
- 1 pinch Salt
- 1 pinch Nutmeg
- 1 pinch Pepper
Spring curd
- 1 bunch Chives
- 400 g Lowfat quark
- 1 tbsp Natural carbonated mineral water
- 1 pinch Salt
- 1 pinch Pepper
- 3 tbsp Cold pressed coconut oil
Zucchini and carrot crusti
- Finely slice the zucchini and carrots and place in a bowl. Finely chop the leek and add to the grated vegetables. Beat the eggs, season with salt, nutmeg and pepper and mix well.
- Heat coconut oil in a pan, form small round crusts from the vegetable mixture and fry them in the hot coconut oil on both sides for 5 minutes until crispy.
Spring curd
- Place low-fat quark in a bowl. Add the soda and stir well. Cut the chives into small pieces and add to the quark.
- Finally, season with salt and pepper, stir well and serve with the zucchini and carrot crustis. Good Appetite!
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