glutenfrei

Hasselback potatoes with herb quark

Potatoes galore! These low-histamine Hasselback potatoes with a colorful side dish are not only delicious in taste, but also visually appealing.

This recipe is

vegan
Suitable for a low-histamine diet
gluten-free
lactose-free

Preparation time

80 minutes

Ingredients for 2 servings

4-6 potatoes
2 spring onions (1)
1 yellow zucchini
3-4 carrots
1 pack of vegan quark alternative (1)
2 cloves of garlic (1)
1 handful of herbs for the potatoes (here thyme and rosemary)
1 handful of herbs for the quark (here basil, chicory, nasturtium)
1 handful of cress
2 tbsp acerola juice
Extra virgin olive oil
Olive oil
Salt

Optional as a dip

preparation

Wash and clean the potatoes, then use a sharp knife to cut the potato in a fan shape (to about 2/3 depth).
In parallel, mix about 3-5 tablespoons of cooking olive oil together with finely chopped thyme and rosemary and salt, and brush the potatoes with it – also in the "fans".
Then place the potatoes in the preheated oven at 200 degrees for about 20-30 minutes, until they are golden brown and the compartments have opened.
Meanwhile, spiralize the carrots and season with a little acerola juice and salt.
Chop the zucchini and spring onions (1) into small pieces and fry them in a pan with a little olive oil.
For the herb quark, finely chop the herbs and combine them with the two crushed garlic cloves (1), olive oil and salt.
Arrange everything and refine with herbs as desired (here cress and a blossom of the woodland path plant).

Our HistaFood tip

To avoid accidentally cutting the potato while fanning it, you can insert a wooden skewer lengthwise through the bottom third of the potato. Our organic herb salt is also excellent for seasoning.

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.