Herbed quark potatoes

What you need

Ingredients

Measured for 2 servings.

• 600 gsmall waxy potatoes
• 500 glow-fat quark
• 60 mlsemi-skimmed milk
• 20 gfresh chives, finely sliced
• 20 gfresh parsley, chopped
• 1small garlic clove, grated
• 2 tspflaxseed oil

Make it

Method

1. 01

   Scrub the 600 g small potatoes and leave the skins on. Put them in a saucepan, cover with cold water and bring to a boil. Simmer for 15–20 minutes, checking the largest potato with a knife: it should slide in without resistance.

2. 02

   While the potatoes cook, stir 500 g low-fat quark with the measured 60 ml milk until creamy. Fold in the sliced chives, chopped parsley and grated garlic. Keep the quark cold; do not heat it in the potato pan.

3. 03

   Drain the potatoes and let them steam dry for 2–3 minutes. Divide the hot potatoes between two plates, serve the herb quark alongside and drizzle the measured 2 tsp flaxseed oil over the quark just before eating.