Here's a German vegetarian dish that's a cinch. Plus, the sweet-tasting potato combined with the creamy quark makes for a wonderful snack or side dish with meat. Cottage cheese also works if you can't source quark.
- 4 potatoes, about 250 g each (used desiree for shoot)
- rock salt, for roasting
- 2 tsp caraway seeds
- 2 tbsp butter, chopped
- 250 ml (1 cup) quark (see Note)
- 60 ml (¼ cup) single cream
- salt, to taste
- 1 tbsp linseed oil (see Note)
- 1 tbsp chopped flat-leaf parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat the oven to 200˚C.
Wash the potatoes, leaving them in their jackets, cut in half lengthwise. On a large baking tray, make a bed of rock salt and place potatoes down, cut-side up. Sprinkle potatoes with caraway and butter, and bake for 50-60 minutes or until golden brown and tender.
Push quark through a sieve with the back of a large spoon into a mixing bowl. Add cream and salt, mix until well combined.
Serve baked potatoes topped with the quark mixture. Make a well in the centre of the quark, drizzle with linseed oil and scatter with parsley.
• Quark is a German and Austrian sour milk cheese, can also be described as a cross between yoghurt and cottage cheese. It's available at selected delicatessens. Linseed oil is available at health food stores.
Photography by Alan Benson. Styling by Michelle Noerianto.