200 g carrots
250 g quark
120 g Gervais
3 tbsp. sour cream
1/2 small onion
fennel seeds, cayenne pepper,
dill, salt
Boil carrots until tender and chop finley. Chop onion finely. Mix well
sour cream and Gervais until smooth. Then add the carrots and finish
with a hand blender. Season with salt, pepper, onion, fennel seeds and
dill.
Before serving, mix well.
