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🍽️ Boiled potatoes with quark dip and sautéed carrot-leek vegetables

461 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg potatoes (medium-starchy)
• 2 stalks leek (large)
• 4 carrots (large)
• 1 red onion
• butter
• salt
• pepper (freshly ground)
• 1 tsp ginger powder
• 350 g quark (20% fat)
• 2 tbsp crème fraîche
• 1 bunch chives (cut into rings)
• 1 tbsp olive oil (cold pressed)
• salt
• pepper (freshly ground)

Instructions

1. 1. Fill a large pot with water and add plenty of salt.
2. 2. Bring the water to a boil and add the potatoes.
3. 3. Boil the potatoes for 20 to 30 minutes, depending on their size, until they are tender.
4. 4. Drain the water and keep the potatoes warm.
5. 5. Wash the leek and cut it into thin rings.
6. 6. Peel the carrots and slice them.
7. 7. Peel the onion and cut it into thin rings.
8. 8. Heat 2 tablespoons of butter in a pan.
9. 9. Sauté the onion rings gently in the butter.
10. 10. Add the carrot slices and sauté them as well.
11. 11. Stir the vegetables frequently.
12. 12. Add the leek and 50 milliliters of water to the pan.
13. 13. Cover the pan and simmer the vegetables over low heat for 5 to 8 minutes.
14. 14. Turn the vegetables occasionally and add more water if necessary.
15. 15. Season the vegetables with salt, pepper, and ginger powder.
16. 16. Mix the quark with the crème fraîche and the olive oil.
17. 17. Fold in the chive rings and season with salt and pepper.
18. 18. Plate the vegetables, potatoes, and quark.
19. 19. Serve the dish immediately.

Nutrition per serving

• kcal: 461
• Protein: 21 g · Fett/Fat: 13 g · Carbs: 61 g