Quark plantlets with summer vegetables

Name: Quark plantlets with summer vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 red onions; 1 Garlic clove; 400 g Schichtkäse (20% fat); 2 Eggs (size M); 150 g Durum wheat semolina; 1/2 bunch Thyme and oregano; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 1 TEASPOON Sambal Oelek; 1 Kohlrabi; 1 collar Carrots; 1 yellow pepper; 1 Courgette; 100 g Sweet peas; 1 TABLESPOON spicy mustard; 7-10 Tbsp juice of 1/2 lemon; 5 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 5 TABLESPOONS Olive oil; 1 collar Chives; 2 TABLESPOONS clarified butter; 7-10 Tbsp Flour

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 red onions
1 Garlic clove
400 g Schichtkäse (20% fat)
2 Eggs (size M)
150 g Durum wheat semolina
1/2 bunch Thyme and oregano
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
1 TEASPOON Sambal Oelek
1 Kohlrabi
1 collar Carrots
1 yellow pepper
1 Courgette
100 g Sweet peas
1 TABLESPOON spicy mustard
7-10 Tbsp juice of 1/2 lemon
5 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
5 TABLESPOONS Olive oil
1 collar Chives
2 TABLESPOONS clarified butter
7-10 Tbsp Flour

Directions

1
Peel onions and garlic, dice finely and mix with Schichtkäse, eggs and semolina. Wash the thyme and oregano and dab dry. Pluck leaves from the coarse stalks, chop finely and fold into the mixture. Season the dough with salt, coarse pepper and Sambal Oelek and let it swell for 30 minutes. In the meantime wash and clean the vegetables. Peel kohlrabi and carrots.
2
Cut the peppers into quarters and remove the seeds. Cut kohlrabi, carrots, zucchino and peppers into fine sticks. Blanch all vegetables (except sugar snap peas) in bubbling salt water for about 4 minutes, take them out of the pot, rinse with cold water and drain. Then blanch sugar snap peas for 1 minute, quench and cut into fine strips. Mix the vegetables. Put mustard in a bowl and mix with lemon juice and vinegar. Season with salt, sugar and pepper. Gradually add the oil. Wash the chives, cut into small rolls and stir into the salad dressing. Mix the sauce with the vegetables. Heat clarified butter in a pan. With floured hands form small plants from the quark dough.
3
Season with salt, sugar and pepper. Gradually add the oil. Wash the chives, cut into small rolls and stir into the salad dressing. Mix the sauce with the vegetables. Heat clarified butter in a pan. With floured hands form small plants from the quark dough. Sauté the plants on both sides for about 2 minutes, place them on a baking tray and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level: 3) for about 10 minutes. Arrange the plants with the vegetable salad on plates
4
Waiting time approx. 30 minutes