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🍽️ Crispy Rutabaga Pancakes with Pear-Quark Dip

317 kcal · 30 min · 4 servings

Ingredients

• 500 g rutabaga (1 piece)
• 4 sprigs thyme
• 1 shallot
• 1 egg
• as needed some spelt whole wheat flour (for working)
• 2 tbsp olive oil
• 200 g low-fat quark
• 2 tbsp milk (1.5% fat)
• 0.5 lemon
• salt
• pepper
• 1 pinch raw cane sugar
• 125 g small pears (1 small pear)
• 50 g arugula (0.5 bunch)

Instructions

1. 1. Wash the rutabaga thoroughly.
2. 2. Peel the rutabaga completely.
3. 3. Grate the rutabaga finely using the coarse side of the grater.
4. 4. Wash the thyme sprigs under running water.
5. 5. Shake the thyme sprigs dry.
6. 6. Pluck the small thyme leaves from the stems.
7. 7. Peel the shallot.
8. 8. Dice the shallot into very small cubes.
9. 9. Place the grated rutabaga into a large bowl.
10. 10. Add the diced shallot to the rutabaga mixture.
11. 11. Add the plucked thyme leaves.
12. 12. Crack the egg and add it to the bowl.
13. 13. Mix all ingredients thoroughly together.
14. 14. Check the consistency of the mixture.
15. 15. If the mixture is too runny, stir in 1 to 2 tablespoons of flour.
16. 16. Heat 1 tablespoon of oil in a non-stick pan over medium heat.
17. 17. Take a small ladle of the rutabaga mixture.
18. 18. Place the mixture into the hot pan.
19. 19. Press the mixture flat and round with the back of the ladle.
20. 20. Fry the pancake for about 2 minutes on the first side.
21. 21. Flip the pancake once it is golden brown.
22. 22. Fry the pancake for another 2 minutes on the second side.
23. 23. Place the finished pancake on a baking sheet lined with baking paper.
24. 24. Set the oven to 100 degrees Celsius.
25. 25. Set the fan-forced air to 80 degrees Celsius.
26. 26. Set the gas level to 1.
27. 27. Place the baking sheet with the pancakes into the preheated oven.
28. 28. Repeat the frying process for the second batch of pancakes.
29. 29. Place the quark into a separate bowl.
30. 30. Add the milk to the quark.
31. 31. Stir the quark and milk until smooth and lump-free.
32. 32. Cut a lemon into two halves.
33. 33. Squeeze the juice from one half of the lemon.
34. 34. Add 1 teaspoon of lemon juice to the quark mixture.
35. 35. Season the quark mixture with salt.
36. 36. Season the quark mixture with pepper.
37. 37. Add 1 pinch of sugar.
38. 38. Mix everything well to balance the flavor.
39. 39. Wash the pear thoroughly.
40. 40. Dry the pear with a cloth.
41. 41. Cut the pear into four quarters.
42. 42. Remove the core from the pear pieces.
43. 43. Dice the pear pieces into fine cubes.
44. 44. Add the pear cubes to the quark mixture.
45. 45. Stir the pears into the quark.
46. 46. Wash the arugula under running water.
47. 47. Shake the arugula dry.
48. 48. Cut off the thick stems from the arugula.
49. 49. Chop the arugula leaves roughly.
50. 50. Take the pancakes out of the oven.
51. 51. Spread the pear-quark mixture onto the plates.
52. 52. Place the warm rutabaga pancakes on top of the quark.
53. 53. Sprinkle the chopped arugula over the pancakes.
54. 54. Serve the dish immediately.

Nutrition per serving

• kcal: 317
• Protein: 21 g · Fett/Fat: 14 g · Carbs: 25 g