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Ingredients
Quetschkartoffeln
- 600 g Wasser
- 1000 g festkochende Kartoffeln, mittelgroß, ungeschält
- 30 g Olivenöl und etwas mehr zum Einfetten
- 1 TL Paprika edelsüß
- 4 Prisen Salz
Quarkdip und Fertigstellung
- 1 Glas Senfgurken (Abtropfgew. 215 g)
- 60 g Rucola
- 250 g Magerquark
- 100 g Schmand
- 2 Prisen Salz
-
2
Prisen Piment d'Espelette
or 2 Prisen Cayenne-Pfeffer
- Nutrition
- per 1 Portion
- Calories
- 1336 kJ / 320 kcal
- Protein
- 15 g
- Carbohydrates
- 44 g
- Fat
- 7 g
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