Carrot and cabbage with quark and coriander sauce

Name: Carrot and cabbage with quark and coriander sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Federation Carrots (500 g each); 2 (400 g) Kohlrabis; 30 g Butter or margarine; 150 ml Vegetable broth; 750 g baby potatoes; 1/2 bunch flat leaf parsley; 500 g Low-fat curd; 250 g Edible quark (20 % fat in dry matter); 1/2-1 TEASPOON ground cilantro; 1 TABLESPOON Sesame paste (from the jar; health food shop or Arabic shops); 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Federation Carrots (500 g each)
2 (400 g) Kohlrabis
30 g Butter or margarine
150 ml Vegetable broth
750 g baby potatoes
1/2 bunch flat leaf parsley
500 g Low-fat curd
250 g Edible quark (20 % fat in dry matter)
1/2-1 TEASPOON ground cilantro
1 TABLESPOON Sesame paste (from the jar; health food shop or Arabic shops)
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper

Directions

1
Peel the carrots, leaving about 2 cm of green and wash them. Peel, wash and halve the kohlrabis. Cut kohlrabi halves first into thick slices, then into triangles. Melt the fat in a wide pot.
2
Covered carrots and broth and stew for about 5 minutes. Wash potatoes thoroughly and cook in water for about 25 minutes. Add kohlrabi to the carrots and steam for 5-7 minutes. Wash the parsley, pluck the leaves from the stalks and cut into fine strips.
3
Mix quark with coriander, sesame paste and half of the parsley. Season to taste with salt and cayenne pepper. Use a skimmer to lift vegetables out of the stock and arrange on plates. Stir 3-5 tablespoons of vegetable stock into the quark.
4
Drain the potatoes and arrange on the plates with the curd sauce. Sprinkle vegetables and quark with the remaining parsley.