Potatoes with herb quark
Skin-on boiled potatoes with fresh herb quark.
Active time20 min
Cooking25 min
Total40 min
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Ingredients
- 1 bunch of dill
- 1 bunch of chives
- 1 bunch of parsley
- 1 small shallot
- 1000 g waxy potato
- 1 tbsp cultured crème fraîche, 30% fat
- 100 ml whole milk
- 1 pinch of ground pepper — optional
- 1 pinch of fine salt — optional
- 500 g low-fat quark (Magerquark)
Preparation
Wash and scrub the potatoes without peeling. Put in a saucepan, cover with water and bring to the boil. Simmer for about 20 min until a knife easily pierces the flesh.
1000 g waxy potato- saucepan
- knife
While the potatoes cook, peel and very finely chop the shallot. Wash, dry and chop the herbs. Stir the quark with the milk and crème fraîche until smooth. Mix in the shallot and all the herbs, then the optional salt and pepper.
Use for the recipe: half a bunch of dill (prepare 1 bunch of dill).
Use for the recipe: half a bunch of parsley (prepare 1 bunch of parsley).
half a bunch of dill1 bunch of chiveshalf a bunch of parsley1 small shallot1 tbsp cultured crème fraîche, 30% fat100 ml whole milk1 pinch of ground pepper — optional1 pinch of fine salt — optional500 g low-fat quark (Magerquark)- knife
- chopping board
- mixing bowl
- spoon
Drain the potatoes and serve hot with the herb quark alongside. Peel at the table if desired.
- sieve
- plate
- spoon
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration