Vegetables with herb quark

Name: Vegetables with herb quark
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 3 medium-sized potatoes; 7-10 Tbsp Salt; 3 medium green and yellow zucchini; 1 Garlic clove; 2 TABLESPOONS Olive oil; 1/2 l Vegetable broth (instant); 200 g Carrots; 2 Onions; 1 Boxes Cress; 2 pots of chives; 1 collar Parsley; 750 g Low-fat curd; 1 package (150 g) Cream cheese with herbs from Provence (60% fat); 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

3 medium-sized potatoes
7-10 Tbsp Salt
3 medium green and yellow zucchini
1 Garlic clove
2 TABLESPOONS Olive oil
1/2 l Vegetable broth (instant)
200 g Carrots
2 Onions
1 Boxes Cress
2 pots of chives
1 collar Parsley
750 g Low-fat curd
1 package (150 g) Cream cheese with herbs from Provence (60% fat)
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice

Directions

1
Wash the potatoes, cook in boiling salted water for about 20 minutes and then cut in half. Clean and wash the zucchini and cut them in half lengthwise. Peel garlic and chop finely. Heat oil and fry garlic in it.
2
Fry the zucchini also briefly with the cut edge facing down. Deglaze with broth and cook for about 12 minutes. In the meantime, peel, dice and blanch the carrots and onions for the dip. Wash and chop the herbs.
3
Mix carrots, onions, herbs, curd cheese and cream cheese. Season with salt, pepper and lemon juice and let it stand for a while. Serve the vegetables and herb dip again, garnished with fresh herbs as desired.