Smoked vegetables with quark dip

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook for about 10 minutes in plenty of water. Clean and wash the mushrooms. Peel onions. Cut vegetable onion into slices. Drain the potatoes, rinse with cold water and peel the skin.

2. 2

   Line pot or roaster with aluminium foil. Sprinkle approx. 2 tablespoons of smoking flour on the bottom of the pot and place the sieve insert as high as possible, possibly upside down in the pot. Do not put the lid on completely. Heat over a high heat until it begins to smell of smoke. In the meantime, brush the vegetables, except for the potatoes, with oil.

3. 3

   Place vegetables and potatoes immediately on the sieve insert. Put the lid on tightly and smoke over a high heat for about 5 minutes. Smoke over low to medium heat for about 5 minutes. Remove from the heat, cover and allow to simmer for another 10 minutes.

4. 4

   In the meantime, peel the garlic and press it through a garlic press and add it to the quark. Stir curd and milk until smooth. Season to taste with salt and pepper. Clean and wash the spring onions and radishes, except some for garnishing.

5. 5

   Cut spring onions into fine rings, radishes into sticks. Stir all but one tablespoon into the quark and place in a bowl. Sprinkle with remaining radishes and spring onions. Clean, wash and drain the salad well.

6. 6

   Sprinkle warm smoked vegetables with salt and pepper and arrange on salad. Garnish with remaining radishes and add the quark. (In the smoking oven the vegetables need about 40 minutes).

Nutrition Facts

KCAL
310 kcal

CARBS
38 g

FATS
7 g

PROTEINS
19 g