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🍽️ Boiled Potatoes with Crispy Radish Quark Dip

385 kcal · 30 min · 4 servings

Ingredients

• 750 g mostly waxy potatoes
• salt, pepper from the mill
• 1 tsp caraway seeds
• 1 onion
• 1 bunch radishes and 1 bunch sorrel
• 750 g low-fat quark
• 125 ml whipping cream

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Fill a pot with water and bring it to a boil.
3. 3. Add salt and cumin to the boiling water.
4. 4. Place the potatoes in the water and cook them for 20 minutes.
5. 5. Peel the onion and cut it into small cubes.
6. 6. Rinse the radishes and remove the green stems.
7. 7. Set aside a few whole radishes for decoration.
8. 8. Cut the remaining radishes into thin sticks.
9. 9. Wash the sorrel and remove tough stems.
10. 10. Cut the sorrel into thin strips.
11. 11. Stir the quark with the cream in a bowl.
12. 12. Save a small portion of the radish sticks for later.
13. 13. Add the onion cubes, the remaining radish sticks, and the sorrel to the quark mixture.
14. 14. Season the dip mixture with salt and pepper to taste.
15. 15. Drain the cooking water from the potatoes.
16. 16. Peel the warm potatoes carefully.
17. 17. Serve the peeled potatoes together with the radish-quark dip.
18. 18. Garnish the dish with the reserved whole radishes.

Nutrition per serving

• kcal: 385
• Protein: 19 g · Fett/Fat: 11 g · Carbs: 52 g