Vegetable and potato skewers with herb curd

Name: Vegetable and potato skewers with herb curd
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 200 g Potatoes; 1-2 stem(s) Parsley, dill and basil (instead of 1 teaspoon mixed frozen herbs); 1 Branch rosemary; 1 small onion; 125 g Low-fat curd; 1-2 TABLESPOONS Sparkling mineral water; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Courgette; 1 Spring onion; 1 big tomato; 4-5 Mushrooms; 1 tsp (5 g) Oil; 7-10 Tbsp Herbs; 7-10 Tbsp Metal or wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

200 g Potatoes
1-2 stem(s) Parsley, dill and basil (instead of 1 teaspoon mixed frozen herbs)
1 Branch rosemary
1 small onion
125 g Low-fat curd
1-2 TABLESPOONS Sparkling mineral water
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Courgette
1 Spring onion
1 big tomato
4-5 Mushrooms
1 tsp (5 g) Oil
7-10 Tbsp Herbs
7-10 Tbsp Metal or wooden skewers

Directions

1
Wash the potatoes thoroughly and cook covered for about 20 minutes
2
Wash the herbs and, except for rosemary, cut them finely. Peel and finely chop the onion. Stir curd and mineral water until smooth. Stir in chopped herbs and onion. Season to taste
3
Clean and wash vegetables and mushrooms. Cut zucchini into thick slices and spring onion into pieces. Quarter the tomatoes. Quench potatoes, peel if necessary and dice coarsely
4
Put potatoes, vegetables and mushrooms alternately on skewers. Cut the rosemary into pieces and stick them in between. Heat oil in a coated pan. Fry the skewers all around for about 10 minutes. Season with salt and pepper. Arrange and garnish everything