Steamed vegetables with herb curd

Name: Steamed vegetables with herb curd
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1/2 bunch Parsley; 1/2 bunch Chives; 1 Garlic clove; 250 g Low-fat curd; 100 g Double cream cream cheese; 5 TABLESPOONS Whipped cream; 5 TABLESPOONS Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 500 g Broccoli; 1 yellow and orange pepper; 2 Corn on the cob (approx. 150 g each; canned); 300 g cherry tomatoes; 1/4 (approx. 330 g) Savoy cabbage; 3-4 Tbsp Oil; 1/4 l Vegetable broth (instant); 7-10 Tbsp Marjoram

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1/2 bunch Parsley
1/2 bunch Chives
1 Garlic clove
250 g Low-fat curd
100 g Double cream cream cheese
5 TABLESPOONS Whipped cream
5 TABLESPOONS Mineral water
7-10 Tbsp Salt
7-10 Tbsp black pepper
500 g Broccoli
1 yellow and orange pepper
2 Corn on the cob (approx. 150 g each; canned)
300 g cherry tomatoes
1/4 (approx. 330 g) Savoy cabbage
3-4 Tbsp Oil
1/4 l Vegetable broth (instant)
7-10 Tbsp Marjoram

Directions

1
Peel and finely chop the onion. Wash parsley, dab dry and chop finely. Wash the chives and, except for a few stalks for garnishing, cut into fine rolls. Peel garlic and chop finely.
2
Mix curd, cream cheese, cream, mineral water, onion, garlic, parsley and 3/4 of the chives. Season with salt and pepper. Clean and wash the broccoli and divide into florets. Cook broccoli in boiling salted water for about 8 minutes and drain.
3
Clean, wash and cut the peppers into pieces. Cut the corn diagonally into slices. Wash and halve the tomatoes. Clean the savoy cabbage and remove the stalk. Separate leaves one by one, wash and drain.
4
Heat the oil in a casserole dish, fry the cabbage in it while turning. Add paprika, broccoli and corn and fry over medium heat for about 3 minutes, deglaze with stock and simmer covered over low heat for 3-4 minutes.
5
Add the tomatoes about 1 minute before the end of the cooking time. Season with salt and pepper. In the meantime, serve the vegetables on a platter, garnished with marjoram as desired. Serve quark in a small bowl, sprinkled with remaining chives and garnished with chive stalks.