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Ingredients
- 400 g Wasser
- 1 Bund Frühlingszwiebeln in feinen Ringen (2 mm)
- 2 Staudensellerie-Stangen in feinen Scheiben (2 mm)
- 1 Fenchelknolle in feinen Scheiben (2 mm), und Fenchelgrün zur Dekoration
- 3 Eier getrennt
- Butter zum Einfetten
- 100 g Parmesan in Stücken
- 1 Bund Petersilie ohne Stiele
- ½ Bund Kerbel ohne Stiele
- 1 Knoblauchzehe
- 250 g Magerquark
- 1 EL Zitronensaft
- 1 TL Salz
- ¼ TL Pfeffer
- ¼ TL Muskat
- 150 g Erbsen, frisch oder TK, aufgetaut
- 3 Tomaten geviertelt
- Nutrition
- per 1 Portion
- Calories
- 308 kcal / 1289 kJ
- Protein
- 26 g
- Fat
- 15 g
- Carbohydrates
- 17 g
- Fibre
- 6.9 g
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