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Bavarian Radish and Herb Quark | Fresh Brunch Classic with Pretzels
(0)
15 min
Quick
Knuspr-Küche
Cremiger Speisequark, verfeinert mit feinstem Schmand, frischem Schnittlauch und knackig-würzigen Radieschen: Dieser bayerische Radieschen-Kräuterquark ist der Inbegriff eines herzhaften, erfrischenden Wochenend-Brunchs. Serviert mit backfrischen Laugenbrezen bringt er authentische Biergarten- und Gasthauskultur direkt an die herbstliche Frühstückstafel.
Preparation method
Preparing the cream
Place the quark, sour cream, and whole milk into a mixing bowl. Whisk vigorously with a whisk or stir with a wooden spoon until smooth, creating a velvety, spreadable, and homogeneous cream.
Season the quark cream with a pinch of fine table salt and freshly ground black pepper to taste.
Preparing vegetables & herbs
Thoroughly wash the radishes, pat them dry, and trim off the greens and root ends. Slice three to four radishes into paper-thin slices and set aside for garnish. Coarsely grate the remaining radishes on a box grater or dice them finely.
Chef's tip
Crisp freshness: Fold the radishes into the quark mixture just before serving so they retain their delicate crunch and prevent the quark from becoming watery.
Bavarian Brotzeit touch: For an even more traditional flavor, stir a small pinch of ground caraway or a few dashes of fresh lemon juice into the cream.
30 min
Under an hour
