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🍽️ Steamed Potatoes with Cottage Cheese Filling and Rapunzel Salad

253 kcal · 30 min · 4 servings

Ingredients

• 1 kg new potatoes
• 150 g cottage cheese (10 % fat in dry matter)
• 2 tbsp cress
• 3 medium tomatoes
• 30 g snow peas
• 1 handful lamb's lettuce (80 g)
• 100 g artichoke hearts (drained weight; jar)
• 4 tbsp balsamic vinegar
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the potatoes under running water.
2. 2. Steam the potatoes for about 30 minutes until they are cooked through.
3. 3. Season the cottage cheese with a pinch of salt and pepper.
4. 4. Wash the tomatoes thoroughly.
5. 5. Cut the tomatoes into quarters.
6. 6. Remove the seeds from the tomato quarters.
7. 7. Dice the seeded tomatoes finely.
8. 8. Wash the snow peas.
9. 9. Remove the ends and strings from the snow peas.
10. 10. Bring water to a boil and add some salt.
11. 11. Blanch the snow peas for approx. 2 minutes until al dente (cook briefly in boiling water).
12. 12. Shock the snow peas immediately with cold water to stop the cooking process.
13. 13. Let the snow peas drain well.
14. 14. Wash the lamb's lettuce thoroughly.
15. 15. Remove coarse stems or wilted leaves from the lamb's lettuce.
16. 16. Take the artichoke hearts out of the can or jar.
17. 17. Cut the artichoke hearts into quarters.
18. 18. Distribute the washed lamb's lettuce onto four plates.
19. 19. Add the diced tomatoes to the plates.
20. 20. Add the quarters of the artichoke hearts to the plates.
21. 21. Add the drained snow peas to the plates.
22. 22. Place the steamed potatoes next to the salad on the plates.
23. 23. Cut each potato lengthwise once.
24. 24. Fill each potato with one tablespoon of seasoned cottage cheese.
25. 25. Sprinkle the filled potatoes with cress.
26. 26. Drizzle some balsamic vinegar over the finished dishes.
27. 27. Serve the dishes immediately.

Nutrition per serving

• kcal: 253
• Protein: 11 g · Fett/Fat: 2 g · Carbs: 45 g