Quark Dumplings with Vegetables

Ingredients

• 100 g white bread (from yesterday)
• 0.5 Organic lemon
• 10 g herbs (0.5 bunch; e.g., basil, parsley)
• 50 g yogurt butter
• 2 Eggs
• 250 g low-fat quark
• Salt
• Pepper
• nutmeg
• 200 g Zucchini (1 Zucchini)
• 200 g celery stalks (4 sticks)
• 200 g cocktail tomatoes
• 4 stems basil
• 1 tbsp Olive Oil

Instructions

1. 1.

   Dice the bread into small cubes. Wash the lemon in hot water, dry it, and finely grate the zest. Wash the herbs, shake them dry, and chop.

2. 2.

   Whisk the butter until creamy. Add eggs, lemon zest to taste, quark, herbs, and bread; mix well. Season with salt, pepper, and freshly grated nutmeg. Knead everything thoroughly and let rest for 30 minutes.

3. 3.

   Meanwhile wash and clean the zucchini, celery, and tomatoes. Slice the zucchini and cut the celery diagonally into small pieces.

4. 4.

   Take two wet tablespoons of the quark mixture and form dumplings; boil them in salted water for 10–12 minutes until cooked through. Drain.

5. 5.

   Wash basil, shake dry, and pluck leaves. Chop three‑quarters of the leaves.

6. 6.

   Heat oil in a pan. Sauté zucchini and celery over medium heat for 3–5 minutes. Add tomatoes and chopped basil, stir briefly, and season with salt and pepper.

7. 7.

   Arrange the vegetables in four bowls, place dumplings on top, and garnish with pepper and remaining basil.