Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 8 medium potato (s)
- 1 tuber fennel
- 50 g pine nuts
- 250 g quark
- 250 g kin prawns, unseasoned, ready to cook
- 1 small Bunch spring onions
- kl. Bunch herbs (fennel, parsley)
- salt and pepper
- Curry powder
- some clarified butter
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cut them unpeeled into approx. 1 cm thick slices. Steam the potatoes in a saucepan with water (covered on the bottom) (preferably with the help of a steamer insert). After about 10 minutes, add the fennel, which has also been washed and cut into pieces, and cook everything together for another 10 minutes.
- In the meantime, wash the king prawns and drain well. Roast the pine nuts in a pan. Cut the herbs into small pieces and mix with the quark. Add the roasted pine nuts to the quark.
- Then fry the king prawns in a little clarified butter, season with salt, pepper and a little curry. Serve the prawns with the potato vegetables and the quark.
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