Potatoes boiled in their skins with herb curd
Enjoy your food – with our delicious alkaline recipes for breakfast, lunch and dinner.
- 400 g unpeeled potatoes
- 300 g fresh beetroot
- 100 g low-fat quark
- 20 ml milk
- 1 tsp apple or wine vinegar
- 1 tbsp. lemon juice
- 1 tbsp. sunflower oil
- ½ onion
- black pepper
- 6 g each of chopped parsley and chives
- 3 g each of lovage leaves and chopped chervil leaves
538 kcal/2,260 kJ
Wash, boil and then peel potatoes. Cook the beetroot in boiling water for approx. 45 mins and then put into cold water. Peel off the skin of the beetroots while they are still warm, then slice and make a salad with the beetroots, diced onions, vinegar, oil and lemon juice. Season with salt, pepper and sugar to taste. Serve separately on a salad plate. Put low-fat quark in a bowl, stir smoothly with milk. Season with herbs, salt and pepper to taste. Then serve herb quark with the boiled potatoes on a plate and garnish with parsley, chives or tomato wedges.