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🍽️ Chicory Boats with Ebly and Vegetables

267 kcal · 30 min · 4 servings

Ingredients

• 2 stalks chicory
• 125 g crème fraîche
• 200 g low-fat quark
• 300 g yogurt
• 300 g ebly (cooked)
• 125 g carrots
• 125 g celeriac
• 1 bell pepper
• 1 onion
• 1 tbsp olive oil
• 2 tbsp mixed herbs (chopped)
• lemon juice
• salt
• pepper (from the mill)
• borage flower (for garnishing)

Instructions

1. 1. Cut off the hard core from the chicory head.
2. 2. Carefully separate the leaves from each other.
3. 3. Stir crème fraîche, low-fat quark, and yogurt in a bowl until smooth.
4. 4. Wash the carrots, celery, and peppers.
5. 5. Cut the washed vegetables into small cubes.
6. 6. Peel the onion and dice it finely.
7. 7. Set aside half of the pepper cubes.
8. 8. Mix the carrot, onion, and celery cubes with the ebly (an ancient grain similar to spelt groats), oil, and herbs in the quark-yogurt mixture.
9. 9. Season the filling with lemon juice, salt, and pepper.
10. 10. Fill the vegetable ebly mixture into the chicory leaves.
11. 11. Sprinkle the filled leaves with the remaining pepper cubes.
12. 12. Garnish the salad with borage flowers if desired.

Nutrition per serving

• kcal: 267
• Protein: 16 g · Fett/Fat: 12 g · Carbs: 28 g