Potato Quark Spread on Pumpernickel

Name: Potato Quark Spread on Pumpernickel
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: German
Ingredients: 350 g starchy cooking potatoes; Salt; 1 bunch mixed herbs (e.g., parsley, chives, sorrel, tarragon, borage…); 2 tbsp quark; 1 tbsp mango chutney (from the jar); 0.5 tsp ground coriander; pepper (ground); 24 round pumpernickel slices; 24 small radishes

Prep: 15min

| Servings: 4 | Cook: 25min

Potato quark spread on pumpernickel is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

350 g starchy cooking potatoes
Salt
1 bunch mixed herbs (e.g., parsley, chives, sorrel, tarragon, borage…)
2 tbsp quark
1 tbsp mango chutney (from the jar)
0.5 tsp ground coriander
pepper (ground)
24 round pumpernickel slices
24 small radishes

Instructions

1.
Peel, wash potatoes and cook in salted water for about 25 minutes, then drain and press while hot using a potato masher. Wash herbs, shake dry, pluck leaves and set aside a few.
2.
Finely chop the remaining leaves and mix with quark and mango chutney into the potato purée; season with salt, coriander and pepper.
3.
Spread the potato cream onto pumpernickel slices. Wash, trim and slice radishes. Garnish the pumpernickel with radish slices and leftover herbs.