Potato Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g quark, 20%
- 200 g crème fraîche
- 200 g sour cream
- Herbs, fresh, mixed, e.g., parsley, chives, olive herbs
- 1 onion (s), red
- 1 clove garlic
- Lemon juice, alternatively calamansibalsam
- salt and pepper
- sugar
- possibly chili powder
Print Recipe
Pin Recipe Instructions
- Mix the quark, sour cream and crème fraîche with a little lemon juice, salt, pepper and a little sugar (to taste).
- Cut the garlic and onion into small cubes and finely chop the fresh herbs. Mix everything with the quark mixture and season to taste.
- Then let the cream soak for about 1 - 2 hours, so that the aromas of the fresh herbs unfold.
- The dip tastes very good with potatoes, but also simply with bread or freshly fried steaks.
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