Potatoes with paprika quark

Name: Potatoes with paprika quark
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 220 g new potatoes; 150 g cleaned; 7-10 Tbsp Peppers; 2-3 stem(s) Parsley; 1/4 Beet Cress; 125 g Low-fat curd; 75 g Whole milk yoghurt; 1 small clove of garlic; 7-10 Tbsp salt, pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

220 g new potatoes
150 g cleaned
7-10 Tbsp Peppers
2-3 stem(s) Parsley
1/4 Beet Cress
125 g Low-fat curd
75 g Whole milk yoghurt
1 small clove of garlic
7-10 Tbsp salt, pepper

Directions

1
Wash the potatoes thoroughly and boil them covered in water for about 20 minutes. Wash the peppers and cut them into fine cubes. Finely dice the cucumber as well. Wash parsley and chop finely. Rinse cress, cut from the bed
2
Stir curd and yoghurt until smooth. Peel garlic and press it into the quark. Stir in the paprika, cucumber, parsley and cress, except for a little for garnishing. Season quark with salt and pepper
3
Drain the potatoes, quench and possibly peel off the skin. Arrange potatoes and curd. Sprinkle with remaining vegetables and herbs
4
Preparation time approx. 30 min
5
The skin of new potatoes is particularly thin and tender. So feel free to eat them with us. They are full of fibre, which is particularly important for diabetics. They cause starch and sugar to be broken down more slowly, so the blood sugar level rises more evenly. They also ensure a healthy intestinal flora