Boiled Potatoes with Quark – Pellkartoffeln mit Quark
Potatoes with Quark, photo via essen-und-trinken.de
Fresh boild potatoes combined with the creamy quark make for a wonderful snack or side dish. Perfect springtime dish for vegetarians and those who mind their waistline!
Ingredients:
1 kg of new potatoes
500 g of low-fat quark
50 ml of linseed oil
2 tbsp caraway seeds
1 bunch of parsley
small bunch of basil
1 bunch of chervil
1 bunch of dill
1 bunch of chives
2 spring onions
2 tbsp butter
salt, pepper
Preparation:
Wash potatoes thoroughly and cook unpeeled in plenty of salted water for about 20 minutes. Put the quark with 40 ml linseed oil, salt and pepper in a bowl and stir until creamy with a whisk for about 2 minutes. Roast caraway seeds in a dry pan, allow to cool and then roughly crush in a mortar.
Pluck the herb leaves from the stems. Put 1/3 of the herb leaves in a bowl of cold water. Finely chop remaining herbs. Cut the chives into fine rolls, clean the spring onions, wash and finely chop. Add chopped herbs, chives, half of the caraway seeds and the spring onions to the quark and season with salt and pepper.
Melt butter in a saucepan. Drain the potatoes, steam for a short time and peel. Drain the leaves of herbs. Arrange the potatoes with the quark and drizzle with the remaining linseed oil. Sprinkle with herb leaves and the remaining caraway seeds. Serve drizzled as desired with the liquid butter. Enjoy!
