Braised white wine potatoes

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Boil eggs in boiling water for about 10 minutes, drain, quench and peel. Scrape potatoes in cold water. Peel garlic and chop finely. Heat olive oil in a large frying pan, fry the potatoes in it over medium heat, turning them all around. Add half of the garlic. Stir in tomato paste.

2. 2

   Deglaze with stock and wine and simmer for about 18 minutes at medium heat. Wash the thyme, dab dry and pluck the leaves from the stalks. Wash the rosemary, dab dry and pluck the rosemary needles from the stalks. 10 minutes before the end of the cooking time, stir half of the thyme and rosemary into the potatoes. Season potatoes with salt and pepper. In the meantime peel and finely dice the onion. Drain the bacon in a pan without fat and remove from the pan. Let it cool down and crumble. Finely dice the eggs. Wash chives and parsley, dab dry and cut into fine rolls or chop finely. Mix quark, sour cream and yoghurt. Stir in remaining garlic and onion. Season to taste with salt and pepper.

3. 3

   Let it cool down and crumble. Finely dice the eggs. Wash chives and parsley, dab dry and cut into fine rolls or chop finely. Mix quark, sour cream and yoghurt. Stir in remaining garlic and onion. Season to taste with salt and pepper. Halve the quark mixture. Stir the eggs into one half. Stir parsley, chives and the rest of the bacon (except for some garnish) into the remaining quark. Arrange aspic and potatoes sprinkled with remaining thyme and rosemary on a plate. Arrange dips in two bowls. Serve herb curd cheese sprinkled with bacon

4. 4

   Halve the quark mixture. Stir the eggs into one half. Stir parsley, chives and the rest of the bacon (except for some garnish) into the remaining quark. Arrange aspic and potatoes sprinkled with remaining thyme and rosemary on a plate. Arrange dips in two bowls. Serve herb curd cheese sprinkled with bacon

Nutrition Facts

KCAL
710 kcal

CARBS
39 g

FATS
33 g

PROTEINS
50 g