Celery sticks with cress curd

Name: Celery sticks with cress curd
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 Perennial (approx. 250 g); 7-10 Tbsp Celery; 1 collar Radishes; 200 g Edible curd; 7-10 Tbsp (20 % fat in dry matter); 4-5 Tbsp Milk; 1/2 Beet Cress; 7-10 Tbsp salt, white pepper; 4 small slices; 7-10 Tbsp Bread; 4 tsp (20 g) Butter

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 Perennial (approx. 250 g)
7-10 Tbsp Celery
1 collar Radishes
200 g Edible curd
7-10 Tbsp (20 % fat in dry matter)
4-5 Tbsp Milk
1/2 Beet Cress
7-10 Tbsp salt, white pepper
4 small slices
7-10 Tbsp Bread
4 tsp (20 g) Butter

Directions

1
Clean the celery and radishes (put aside some greenery from the celery for garnishing) and wash them. Cut the celery into pieces about 10 cm long. Separate any remains finely. Chop or dice the radishes
2
Mix the curd and possibly milk until smooth. Fold in radishes and possibly pieces of celery. Wash the cress, cut from the bed and fold into the quark
3
Season quark with salt and pepper. Use a spoon or piping bag (wide spout!) to fill or squirt into the celery sticks
4
Spread slices of bread with butter and cut them diagonally in half if you like. Arrange the celery stalks with the bread on 4 plates. Garnish with some celery green
5
Drink: cool apple juice or juice spritzer