Oven Potatoes

Ingredients

• 4 large mostly waxy potatoes
• 1 Garlic clove
• 350 g quark
• 2 tbsp chives
• 3 tbsp whipping cream
• Salt
• Pepper (freshly ground)
• 4 Spring Onions
• 400 g baby carrots
• 2 tbsp butter
• 200 g radish
• 150 g lamb's lettuce
• 4 strawberries
• 2 tbsp Apple cider vinegar
• 4 tbsp rapeseed oil
• 1 pinch sugar

Instructions

1. 1.

   Preheat the oven to 200°C fan. Wash and brush the potatoes thoroughly. Wrap in foil, place on a tray and bake for about 60 minutes.

2. 2.

   For the quark sauce, peel the garlic and press into a bowl. Add the quark, chives and cream and whisk until creamy. Season with salt and pepper.

3. 3.

   Wash, trim and cut the spring onions into 5‑6 cm pieces. Trim the carrots and sauté them briefly in hot butter with the spring onions in a pan. Pour in a little water, season, cover and steam for about 5 minutes. Just before serving lift the lid and let most of the liquid evaporate.

4. 4.

   For the salad peel the radish and cut into fine strips or grate. Wash, trim and dry the lamb's lettuce. Slice the strawberries. Arrange all together decoratively on plates. Whisk the vinegar with oil and season with salt, pepper and sugar. Drizzle over the salad.

5. 5.

   Unwrap the potatoes and place them with the vegetables on the salad. Cut the potatoes, top with a dollop of quark and serve the remainder separately.