Summary

Ingredients

• 600 g turkey meat
• 2 onions)
• 1 cauliflower
• 1 kg potato (s), new
• 500 g quark, (low-fat quark)
• milk
• 250 ml cream
• 0.5 ½ bunch wild garlic, dill and parsley
• salt and pepper
• oil

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Instructions

1. First wash the cauliflower and cook it until firm to the bite in salted water in florets. Then quench it well in cold water so that it stays firm to the bite.
2. Clean the new potatoes and cut them into large cubes and cook them al dente.
3. Then dice the turkey. Eighth onions and fry in oil, add turkey. When everything is fried, add the potatoes and deglaze with the cream.
4. Now put the cold cauliflower in a roasting pan and warm it up at 170 ° (about 10 minutes).
5. Mix the low-fat quark with a little milk, season with salt and pepper. Mix in the finely chopped herbs (only half of the wild garlic) and let it steep. Now fold the turkey and potato mixture into the cauliflower and mix in the remaining wild garlic and briefly keep warm at 100 °.
6. Serve with the herb quark.
7. Goes very well with: freshly grated Parmesan (Reggiano) and freshly ground black pepper.