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Quark-buttermilk cream
Nutrient-packed foods conquering Europe
Shoots and sprouts have long been a part of the staple diet in the Far East, and now they are gaining in popularity as part of European cuisine. Thus, for instance, they supplement salads, Asian dishes with rice, wraps and vegetarian stews, dips and sauces in an excellent manner. But shoots and sprouts are not just beneficial from a taste point, they also have a lot to offer when it comes to nutrients (more). The nutrients are best retained when shoots are eaten raw. With warm dishes shoots should be added shortly before serving.
Fresh springtime pleasure
A light and tasty recipe idea with sprouts is a quark-buttermilk cream with alfalfa sprouts and radishes. Alfalfa sprouts – the name originates from Arabia and means “good food” – with their fine, spicy flavour taste best combined with radishes. Thanks to the use of gelatine the sauce has an especially creamy, melt-in-the-mouth consistency. This makes it particularly suitable as a sophisticated dip for crisp vegetable strips – in view of the rising temperatures an ideal snack between meals or a delicious, low-calorie alternative to nibbles such as crisps and the like.
Try this creamy, spicy dip with the unique mouth feeling of gelatine for yourself. Have fun preparing it and “Bon Appetit!”
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