Herbal pots from Carinthia
The preferred ingredients in Carinthian cuisine, Potting (Quark) and fresh herbs, are combined here to form an extremely tasty spread.
ingredients for 4 people:
250 g curd (Curd with 20 % fat)
50 g soft butter
1 Eßl. sour cream
1 small onion (about 50 g)
1 clove of garlic
about 50 g mixed herbs (for example parsley, Dill, chervil, Estragon, Mint and cress)
1 Knife tip of ground caraway seeds
black pepper, freshly ground
Per serving about:
760 kJ / 180 kcal
9 g protein -14g fat
5 g of carbohydrates
Preparation time: about 15 Minutes
1. Den Topfen mit der Butter und der sauren Sahne in einer Schüssel verrühren.
2. Finely chop the onion and add. Press the garlic clove through the press.
3. Wash the herbs, pan dry, remove the coarse stems, finely chop and stir in.
4. Den Kräutertopfen mit dem Kümmel, Season to taste with salt and pepper. It goes well with wholemeal bread or farmhouse bread.