Wild garlic variations

Wild garlic paste

1. Roughly chop the wild garlic and parsley and grind in a mortar with a pestle. Grinding releases the full aroma of the herbs and preserves the color and texture. Add the olive oil and mix well. Season with salt and arrange the wild garlic pesto in a small bowl.
   

As a marinade, dip or mixed with yoghurt & sour cream as a sauce, the wild garlic pesto adds a light, pleasant garlic note to fine meat dishes.

Tip: Poured into a screw-top jar and covered with a layer of olive oil, the “taste of spring” will keep in the fridge for up to 4 weeks.

Wild garlic butter

1. The wild garlic paste is the perfect basis for a creamy wild garlic butter.
2. It is best to put the butter out the day before. The butter should be soft for processing.
3. Beat the butter with a hand mixer until white and glossy.
4. Mix the spices and the juice of half a lemon into the butter.
5. Fold all of the wild garlic paste into the butter, season to taste and shape into the desired form.

Tip: Freeze portions of wild garlic butter and enjoy with grilled meat throughout the spring and summer.

Wild garlic and potato mash

1. Peel the potatoes and boil in salted water.
2. Add the bay leaf to the boiling water so that it releases its flavor into the potatoes.
3. When the potatoes are soft, drain the water and place the potatoes in a bowl, but remove the bay leaf.
4. Add the hot milk and butter to the hot potatoes and mash all the ingredients with a potato masher.
5. Fold the wild garlic paste into the mash, mix everything together and season with salt and pepper.
   

Tip: The wild garlic and potato mash is a delicious accompaniment to a variety of roasts and steaks, e.g. gourmet beef Sunday Roast or veal Tender Wheel.