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🍽️ Carrots with Quark Cream

304 kcal · 30 min · 4 servings

Ingredients

• 1 kg Carrots
• 20 g Ginger
• 1 Garlic clove
• 1 Bay leaf
• Salt
• 1 unpeeled Orange
• 1 Handful fresh herbs (e.g. Chervil, Parsley, Dill)
• 400 g Quark
• 100 g grainy cream cheese
• Pepper (from the mill)

Instructions

1. 1. Peel the carrots and slice them into rounds about half a centimeter thick.
2. 2. Peel the ginger and cut it in half.
3. 3. Press the garlic clove flat.
4. 4. Fill a pot with salted water and bring it to a boil.
5. 5. Add half of the ginger, the garlic clove, and the bay leaves to the boiling water.
6. 6. Rinse the orange thoroughly under hot water.
7. 7. Cut off a thin strip of the orange peel and add it to the boiling water.
8. 8. Add the carrot slices to the water and cook for three to five minutes until tender but firm.
9. 9. Peel off the remaining orange zest and cut it into fine strips.
10. 10. Squeeze the juice out of the orange.
11. 11. Grate the remaining ginger finely.
12. 12. Rinse the herbs briefly and shake them dry.
13. 13. Pluck the leaves from the stems and chop them finely.
14. 14. Mix the quark, curd cheese, grated ginger, orange juice, orange zest, and herbs in a bowl.
15. 15. Season the cream with salt and pepper to taste.
16. 16. Drain the carrots.
17. 17. Serve the carrots together with the quark cream.
18. 18. Serve boiled potatoes or quinoa as a side dish.

Nutrition per serving

• kcal: 304
• Protein: 18 g · Fett/Fat: 14 g · Carbs: 26 g