Obazda mit Laugengebäck
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Zutaten
fürZubereitung
1
Saint Albray als Basis für das Obazda-Rezept mit einer Gabel zerdrücken und mit der Butter cremig verrühren.
2
Zwiebel schälen und klein würfeln. Schnittlauch waschen, trocken schütteln und in feine Röllchen schneiden.
3
Zwiebelwürfel, Schnittlauch, Apfelessig und Mineralwasser unter die Saint Albray-Butter-Mischung rühren. Leicht mit Salz, Pfeffer, Paprikapulver und nach Belieben mit Kümmel abschmecken. Den Obazda bis zum Anrichten kalt stellen und zu Laugengebäck servieren.
Tipp
Wer salzarm isst, sollte zunächst nur moderat salzen und immer wieder abschmecken.
Pro Person | |
---|---|
Brennwert | 1455,0 kJ / 350,0 kcal |
Fett | 19,0 g |
Kohlenhydrate | 34,0 g |
Eiweiß | 10,0 g |