Boiled potatoes with herb quark (diabetics)

Name: Boiled potatoes with herb quark (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 250 g unpeeled potatoes; 200 g cleaned pepper (e.g. coloured); 1/4 collar Chives and parsley; 1/4 Beet Cress; 250 g Low-fat curd; 1 tablespoon (10 g) Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

250 g unpeeled potatoes
200 g cleaned pepper (e.g. coloured)
1/4 collar Chives and parsley
1/4 Beet Cress
250 g Low-fat curd
1 tablespoon (10 g) Olive oil
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Wash peppers and cut them into fine cubes. Wash chives and parsley, dab dry. Cut chives into fine rolls. Chop parsley finely, except for a little bit for garnishing. Cut cress from the bed.
2
Mix quark, olive oil, paprika cubes (up to 1 tablespoon for garnishing) and herbs (except some cress). Season with salt and pepper. Drain potatoes, rinse and peel. Arrange potatoes and quark on plates. Serve garnished with remaining paprika cubes, parsley and cress