Quark buffer with carrot-zucchini vegetables

Name: Quark buffer with carrot-zucchini vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g Lentil sprouts; 50 g Butter or margarine; 7-10 Tbsp Salt; 2 Eggs; 500 g Low-fat curd; 150 g Flour; 250 g Courgette; 250 g Carrots; 200 g Potatoes; 6 TABLESPOONS Oil; 1/2 package (31.5 g) Herb Butter; 7-10 Tbsp Pepper; 1/2 bunch Chives; 7-10 Tbsp Parsley and chives

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g Lentil sprouts
50 g Butter or margarine
7-10 Tbsp Salt
2 Eggs
500 g Low-fat curd
150 g Flour
250 g Courgette
250 g Carrots
200 g Potatoes
6 TABLESPOONS Oil
1/2 package (31.5 g) Herb Butter
7-10 Tbsp Pepper
1/2 bunch Chives
7-10 Tbsp Parsley and chives

Directions

1
For the quark buffers, wash and drain the sprouts. Beat the fat until frothy. Stir in salt and eggs. Add quark and stir until smooth. Sift flour onto the quark mixture, add sprouts and stir in.
2
Clean and wash the zucchini and carrots and cut into sticks. Peel and wash the potatoes and cut into small cubes. Heat 1 tablespoon of oil in a frying pan, bake 3 small quark pancakes in it and keep warm. Bake 9 more pancakes in the same way. Heat the remaining oil and fry the potatoes for about 8 minutes. Add carrots and zucchini and fry for another 5 minutes. Add herb butter, toss vegetables in it and season with salt and pepper. Wash the chives, cut into fine rolls and sprinkle over the vegetables. Arrange the quark buffer with the vegetables on plates.
3
Heat the remaining oil and fry the potatoes for about 8 minutes. Add carrots and zucchini and fry for another 5 minutes. Add herb butter, toss vegetables in it and season with salt and pepper. Wash the chives, cut into fine rolls and sprinkle over the vegetables. Arrange the quark buffer with the vegetables on plates. Garnish with parsley and chives