Quarkpuffer with young vegetables

Name: Quarkpuffer with young vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Eggs (Gr. M); 500 g Low-fat curd; 7-10 Tbsp salt, pepper; 150 g + Plus one. Tbsp. dark wheat flour (Type 1050); 1 knife tip Baking Powder; 3-4 Stem(s) Parsley; 2 medium sized kohlrabi; 500 g young carrots; 150 g mangetout or frozen peas; 75 g frozen peas; 4-5 Tbsp butter/margarine; 5-7 TABLESPOONS Whipped cream

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Eggs (Gr. M)
500 g Low-fat curd
7-10 Tbsp salt, pepper
150 g + Plus one. Tbsp. dark wheat flour (Type 1050)
1 knife tip Baking Powder
3-4 Stem(s) Parsley
2 medium sized kohlrabi
500 g young carrots
150 g mangetout or frozen peas
75 g frozen peas
4-5 Tbsp butter/margarine
5-7 TABLESPOONS Whipped cream

Directions

1
Mix eggs, curd cheese and a little salt. Mix 150 g flour and baking powder, stir in. Wash and chop the parsley and stir it in. Cover the dough and let it swell for about 20 minutes
2
In the meantime clean or peel and wash the vegetables. Cook carrots in about 1/2 l boiling water covered with some salt for 12-14 minutes. Cut kohlrabi into sticks. Add kohlrabi after about 6 minutes, sugar snap peas and peas after about 10 minutes to the carrots and cook them.
3
Heat 2-3 tablespoons of fat in portions. Bake approx. 12 buffers of the dough in it until golden brown. Keep warm
4
Drain the vegetables and collect the stock. Heat 2 tablespoons of fat. Sweat 1 tbsp. flour in it. Stir in 300 ml stock and cream, bring to the boil. Simmer for about 5 minutes, season to taste. Add vegetables to the sauce. Serve with the buffers