← All recipes

🍽️ Tender Chard and Carrot Delight

92 kcal · 30 min · 4 servings

Ingredients

• 250 g large carrots (2 large carrots)
• 300 g rhubarb chard (1 rhubarb chard)
• 4 tbsp classic vegetable broth
• 3 sprigs mint
• 80 g low-fat quark (4 tbsp)
• 1 tbsp milk (1.5% fat)
• salt
• pepper
• 1 pinch ground coriander

Instructions

1. 1. Wash the carrots thoroughly under running water.
2. 2. Peel the carrots completely.
3. 3. Cut each carrot in half lengthwise.
4. 4. Slice the carrot halves into round discs.
5. 5. Remove thick stems and wilted parts from the chard.
6. 6. Wash the chard leaves thoroughly as well.
7. 7. Let the washed vegetables drain in a colander.
8. 8. Cut the thick chard stems away from the leaves in a wedge shape.
9. 9. Peel the tough outer skin from the chard stems.
10. 10. Cut the chard stems together with the leaves into fine, narrow strips.
11. 11. Pour the vegetable broth into a cooking pot.
12. 12. Bring the broth to a boil on the stove.
13. 13. Add the prepared chard and carrot pieces to the boiling broth.
14. 14. Let the vegetables come to a boil briefly.
15. 15. Cover the pot with a lid.
16. 16. Set the heat to a medium level.
17. 17. Simmer the vegetables for 7 to 8 minutes.
18. 18. Rinse the mint under cold water in the meantime.
19. 19. Shake the mint dry to remove excess water.
20. 20. Carefully pluck the mint leaves from the stems.
21. 21. Finely chop the mint leaves.
22. 22. Place the quark into a separate bowl.
23. 23. Mix the quark with the finely chopped mint leaves.
24. 24. Stir in some milk to the quark-mint mixture.
25. 25. Season the quark cream with salt to taste.
26. 26. Season the quark cream additionally with freshly ground pepper.
27. 27. Remove the pot from the heat once the vegetables are cooked.
28. 28. Season the warm vegetables with a pinch of salt.
29. 29. Add freshly ground pepper to the vegetables.
30. 30. Sprinkle fresh coriander leaves over the vegetables.
31. 31. Serve the seasoned vegetables on plates.
32. 32. Serve the quark-mint cream as a side dish.

Nutrition per serving

• kcal: 92
• Protein: 10 g · Fett/Fat: 1 g · Carbs: 10 g