Spring quark with fresh vegetables

Name: Spring quark with fresh vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g Low-fat curd; 3 TABLESPOONS Whipped cream; 7-10 Tbsp salt, white pepper; 1 small onion; some stem(s) Parsley; 1/2 bunch Dill; 1 Cucumber; 2 Peppers (e.g. red and yellow); 1/2 Beet Cress; 4 paprika-filled; 7-10 Tbsp Olives

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

500 g Low-fat curd
3 TABLESPOONS Whipped cream
7-10 Tbsp salt, white pepper
1 small onion
some stem(s) Parsley
1/2 bunch Dill
1 Cucumber
2 Peppers (e.g. red and yellow)
1/2 Beet Cress
4 paprika-filled
7-10 Tbsp Olives

Directions

1
Stir the quark and cream until smooth. Season to taste with salt and pepper. Peel and chop the onion. Wash parsley and dill and chop finely, except for something to garnish. Stir everything into the quark
2
Wash the cucumber. Roughly grate half of the cucumber on the raw vegetable grater and also fold into the quark
3
Cut the remaining cucumber into thick sticks. Clean, wash and slice the peppers
4
Finally wash and drain the cress. Cut from the bed and fold into the quark. If necessary, cut olives into slices. Fill the quark into small bowls and arrange with the vegetables. Garnish with olives and rest of herbs
5
Sprouts (e.g. alfalfa) also taste delicious with spring quark. Or refine it with roasted sunflower seeds or sesame. Instead of cress, chives are also suitable.