Buy all ingredients right below the recipe
INGREDIENTS
- 500 g carrots
- 4 cloves garlic
- 1 tablespoon rapeseed or sunflower oil
- 50 ml water
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 100 g semi-fat quark
- Salt
YOU WILL ALSO NEED
- Cress
- Bread
INSTRUCTIONS
- 1First, preheat the oven to 200 °C and prepare a small baking dish (10 cm × 15 cm).
- 2Peel the carrots and garlic, and cut the carrots into smaller pieces. Place the chopped carrots and peeled garlic into the prepared baking dish, pour 1 tablespoon of rapeseed or sunflower oil over them, season with salt, and mix. Then place the dish in the oven and bake for 20 minutes at 190–200 °C. After this time, add 50 ml of water to the mixture and bake for another 15–20 minutes at 190–200 °C.
- 3After baking, transfer the entire contents of the baking dish to a blender, add lemon juice, olive oil, and quark, and blend until smooth. Season the resulting mixture with salt and serve.
- 4You can store the spread in the refrigerator, where it will last for 2–3 days.
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The author of the photograph is Marie Bartošová