Classic Jacket Potatoes with Mild Quark and Linseed Oil
A soothing meal for your stomach
Jacket potatoes with quark are a true classic, often hitting the spot when your appetite is fluctuating. The combination of complex carbohydrates and fresh protein is easy to digest and provides gentle energy. A splash of high-quality linseed oil adds valuable omega-3 fatty acids to the meal.
Ingredients (for two to three portions)
- 800 g waxy potatoes
- 500 g quark (pasteurized, fat content of your choice)
- A splash of sparkling water
- 2 tbsp linseed oil
- 1 bunch of fresh herbs (like chives or parsley)
- A pinch of salt and mild pepper
Preparation
- Wash the potatoes thoroughly and boil them in a pot of lightly salted water for about 20 to 25 minutes until tender.
- Meanwhile, stir the quark and sparkling water together in a bowl until smooth.
- Wash the herbs, shake them dry, chop them finely, and fold them into the quark.
- Season the herb quark gently with a pinch of salt and a little pepper.
- Drain the cooked potatoes, let the steam escape briefly, and peel them.
- Serve the warm potatoes with the quark, and drizzle the fresh linseed oil on top right before eating.
Good to know
Please do not heat the linseed oil, as high temperatures destroy its valuable fatty acids. If you have leftover quark, it keeps well in the fridge until the next day. It also tastes wonderful spread on a slice of whole-grain bread for a quick snack.
If it is difficult right now
During times of morning sickness or heartburn, you can simply leave out the herbs and pepper. A very plain quark with potatoes is often especially comforting and calms the stomach. You can also try eating several smaller portions throughout the day if large meals feel overwhelming.
Note
For any questions regarding your diet during pregnancy, it is best to consult your obstetrician, gynecologist, or midwife.