Jacket Potatoes with Classic Herb Quark and Linseed Oil

This traditional dish is a wonderful choice for your pregnancy. The combination of potatoes and quark provides high-quality protein and important calcium. At the same time, the linseed oil supplies your body with valuable omega-3 fatty acids. It is a very simple way to nourish yourself with important nutrients.

Ingredients for 2 to 3 Portions

• 800 g waxy potatoes
• 500 g low-fat quark (made from pasteurized milk)
• A splash of milk or sparkling water
• 1 bunch of fresh herbs (for example chives, parsley, or dill)
• 3 tablespoons of high-quality linseed oil
• A pinch of salt and mild pepper

Preparation

1. Wash the potatoes thoroughly and boil them in lightly salted water for about 20 to 25 minutes until tender.
2. In the meantime, wash the herbs, shake them dry, and chop them finely.
3. Stir the quark in a bowl with a splash of milk or sparkling water until it is nicely creamy.
4. Fold the chopped herbs into the quark and season the mixture with a little salt and pepper.
5. Drain the finished potatoes and let the steam evaporate for a moment.
6. Serve the potatoes with the herb quark and finally drizzle one tablespoon of fresh linseed oil over each portion.

Good to Know

Linseed oil is very delicate and can become bitter quickly. It is best to keep the opened bottle in the refrigerator and use the oil promptly. If you do not prefer the taste of linseed oil, you can easily substitute a mild rapeseed oil or walnut oil.

When Things Feel Difficult

During phases with a lot of heartburn or a sensitive stomach, many find the taste of raw onions or intense herbs unpleasant. You can simply enjoy the quark plain and very mildly seasoned. Cold jacket potatoes from the previous day are also often very easy to digest and gentle on the stomach.

Note

Every pregnancy is unique, and your body often knows best what it needs right now. For individual questions about your diet or if you experience persistent discomfort, it is best to consult your OB/GYN or your midwife.