Boiled Potatoes with Three Quark Variations

Ingredients

• 200 g Low-fat quark
• 50 g crème fraîche
• 6 Radishes
• Salt
• white pepper
• 250 g cream quark
• 0.25 yellow bell pepper
• 0.25 red bell pepper
• Salt
• Pepper
• 1 tsp seasoned broth
• 200 g low‑fat quark
• 50 g crème fraîche
• 0.25 bunch chives
• 1 Garlic clove
• Salt
• Pepper
• 1.4 kg small potatoes
• Salt

Instructions

1. 1.

   Wash the potatoes and cook them in plenty of salted water for about 30 minutes until tender.

2. 2.

   While the potatoes are cooking, wash the radishes, dice them very finely, set aside a few pieces for garnish. Mix the remaining diced radishes with quark, sour cream, salt, and pepper; taste and adjust seasoning. Spoon into small bowls and top with some reserved radish cubes.

3. 3.

   For the paprika quark, wash the peppers, remove skins and seeds, dice the flesh very finely, set aside a few pieces for garnish. Mix the diced paprika with quark, broth, salt, and pepper; taste and season. Distribute into bowls and garnish with some paprika cubes.

4. 4.

   For the chive quark, wash the chives and slice them into thin rings. Press the garlic clove finely and combine it with quark, crème fraîche, salt, and pepper. Taste and fill small bowls.

5. 5.

   Drain the potatoes, peel them, and serve together with the quark bowls.