Quark with Potatoes or As Dip
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g quark or low-fat quark
- milk, depending on consistency
- 0.25 ¼ onion (s)
- 2 tablespoon herbs, e.g. chives, parsley, chopped, fresh or frozen
- 6 large potato (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes with their peel or beforehand, put them in water and bring to the boil. You can also cut the potatoes into pieces beforehand, then they will cook faster.
- In the meantime the quark, I always use the 20% quark, but it`s a matter of taste, mix with the milk. Take as much milk as you like until the consistency you want, first use less milk, approx. 100 ml. Peel the onion, chop a quarter of it very finely and add it. The onion can also be left out entirely or garlic can be used. Chop the parsley and / or chives and add to the quark. Mix everything well and then season with salt and pepper to taste.
- When the potatoes are boiling, poke a large potato every now and then with a skewer or something similar to check whether they are already done. If so, drain off the water.
- Arrange the potatoes and quark on the plate, done.
- Personally, I like to eat butter with it and add salt to it. It`s a very simple meal, but one of my favorite foods.
- I also like to make the quark for grilling as a dip with bread, cucumber, paprika or whatever else comes to mind.
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