Egg and herb quark dip with carrots and fennel

Name: Egg and herb quark dip with carrots and fennel
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 Eggs (size M); 250 g Low-fat curd; 200 g clotted cream; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Chives; 1/2 bunch Parsley; 3 Carrots; 1 Fennel Tuber; 1/2 Cucumber

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

2 Eggs (size M)
250 g Low-fat curd
200 g clotted cream
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Chives
1/2 bunch Parsley
3 Carrots
1 Fennel Tuber
1/2 Cucumber

Directions

1
Boil eggs in boiling water for about 8 minutes until hard. Rinse cold and peel. Mix quark and sour cream. Add lemon juice and mix. Season with salt and pepper.
2
Wash herbs and dab dry. Pluck parsley leaves from the stalks and chop coarsely. Cut the chives, except for 6 stalks, into fine rolls and put some aside for garnishing. Dice eggs finely. Fold herbs and egg cubes, except some for garnishing, into the cream. Sprinkle with egg and chives. Clean the carrots, leaving some of the greenery, peel, wash and cut in half lengthwise. Clean, wash and halve the fennel and cut into 6 slices. Clean, wash and halve the cucumber, cut out the seeds. Cut cucumber lengthwise into 6 sticks.
3
Sprinkle with egg and chives. Clean the carrots, leaving some of the greenery, peel, wash and cut in half lengthwise. Clean, wash and halve the fennel and cut into 6 slices. Clean, wash and halve the cucumber, cut out the seeds. Cut cucumber lengthwise into 6 sticks. Pack 1 piece of carrot, 1 piece of fennel and 1 piece of cucumber to a packet and tie them together with 1 stalk of chives. Arrange the egg and herb quark dip and vegetable packs and garnish with chives and egg