Frankfurt green sauce with potatoes and egg
Cooking with green ingredients in all forms is a tradition in many places on Maundy Thursday. The custom dates back to the 14th century and states that green vegetables and herbs eaten on this day provide health and strength for the whole year.
How about celebrating Maundy Thursday with the classic Frankfurt dish, green sauce?
Image: ©Mariha-kitchen/istock
40 min
Total Time
30 min
Cooking Time
10 min
Preperation Time
Ingredients
| 500g | waxy potatoes |
| 3 eggs | |
| 125 g | Herb quark |
| 75 g | low-fat yogurt |
| 100 g | sour cream |
| 150 g | fresh herbs (chives, parsley, cress, sorrel, borage, chervil, salad burnet) |
| Salt | |
| Pepper | |
| Sugar |
Instructions
Step 1 of 7:
First, peel the potatoes and cook them in salted water until tender.
Step 2 of 7:
Also, place the eggs in boiling water for 8 minutes. Then, rinse them under cold water.
Step 3 of 7:
Wash the fresh herbs, dry them, and chop them finely.
Step 4 of 7:
Stir together the quark, yogurt, and sour cream. Now add the chopped herbs and season the mixture with salt, pepper, and a little sugar.
Step 5 of 7:
Finally, drain the potatoes and let them drip dry. Peel the eggs.
Step 6 of 7:
Finely chop one of the eggs and stir it into the sauce.
Step 7 of 7:
Finally, arrange all three components – the potatoes, the eggs, and the sauce – on two plates.
