Brägele with Bibliskäs
Brägele is a testament to the German people’s love for potatoes. It doesn’t require many ingredients to prepare, just some potatoes cooked in clarified butter, onion and some delicious cream cheese.
In some regions, Germans love to serve it with Bibliskäs, a special homemade herb cheese dip. This is a wonderful choice for breakfast or lunch, especially served alongside a glass of German white wine.
Brägele with Bibliskäs
Ingredients
Brägele
- 1.5 kg potatoes waxy
- 1 tbsp clarified butter or lard
- salt (to taste)
- 1 onion diced
Bibliskäs
- 200 g cream cheese
- 2 cloves garlic
- 500 g quark low-fat
- 3 sprigs lovage
- 1 small bunch parsley leaves
- 1/2 lemon zest
- 1 small bunch chives
- salt (to taste)
- pepper (to taste)
- 1 onions (finely sliced)
Instructions
How to Make the Brägele
- Wash the potatoes, removing any dirt but do not peel the skin off. Boil the potatoes until cooked and allow them cool. Once completely cooled peel and cut the potatoes into slices.
- Melt the clarified butter in a frying pan and add in the potatoes and the diced onion and season with salt to taste. Fry the potatoes until browned and crispy.
How to Make the Bibliskäs
- Meanwhile, in a bowl prepare the sauce by mixing together the cream cheese with the quark cheese and season with salt and pepper. Then add in the finely chopped chives, the chopped herbs, garlic and some lemon zest and mix until well-combined.
Serving
- Serve the Brägele with Bibliskäs on the side and sliced onions.
Tried this recipe?Let us know how it was!
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