Spicy filled cottage cheese lentils

Name: Spicy filled cottage cheese lentils
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 collar Parsley; 65 g Butter or margarine; 7-10 Tbsp Salt; 2 Eggs; 500 g Low-fat curd; 170 g Flour; 250 g Carrots; 1 package (300 g) frozen Brussels sprouts; 100 g Salami; 1/2 l Vegetable broth; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 collar Parsley
65 g Butter or margarine
7-10 Tbsp Salt
2 Eggs
500 g Low-fat curd
170 g Flour
250 g Carrots
1 package (300 g) frozen Brussels sprouts
100 g Salami
1/2 l Vegetable broth
7-10 Tbsp Pepper
2 TABLESPOONS Oil

Directions

1
Wash parsley, dab dry and chop finely. Cream 50 grams of soft fat, gradually adding salt and eggs. Add quark and stir until smooth. Sift 150 grams of flour onto the quark fat mass and stir in. Stir 3/4 of the parsley into the dough. Clean, wash, peel and slice the carrots. Cook the brussels sprouts in boiling salted water for 15 minutes.
2
After ten minutes add the carrots and finish cooking. Dice salami. Heat the remaining fat in a pot, add the remaining flour, sweat it and deglaze with stock. Bring to the boil while stirring and season to taste with salt and pepper. Drain vegetables on a sieve and add to the sauce with salami. Heat some oil in a pan, add the curd cheese dough by the spoonful and fry for two minutes on each side. Bake 16 quark lentils one after the other, fill them with vegetable mixture and serve them sprinkled with the rest of the parsley