Recipe Mashed potatoes with wild garlic, fried radishes served with poppy seed and radish green pesto
bunch of wild garlic
45 g butter
2-3 tbsp. rapeseed oil
1 pinch of ground chili/black pepper
1 tsp whole cane sugar/sugar
1 tbsp frying oil
salt and pepper
Mashed potatoes with wild garlic
Peel the potatoes and cook them for about 20 minutes in saltwater. Wash the leaves of the wild garlic and blend them with a little bit of water/oil.
Remove the boiled potatoes from the heat, pour off the cooking liquid. Place the pot back on the stove on low heat and add milk, butter, salt and the wild garlic puree. Mash the potatoes and combine with the ingredients. Stir it, take it from the heat and cover it with a lid to prevent cooling.
Poppy seed and radish green pesto
Grind the poppy seeds with a blender just for a short time, until combined. Then transfer into a pot, cover with water, add salt and pepper and cook on a low flame for nearly 10 min. Take the pot from the heat and let it rest for another 10 minutes. Drain the seeds with a sieve for further steps. Trim the leaves off the radish, rinse it and cut it into halves or quarters, depending on size. Wash the radish leaves and blend them together with the poppy seeds, some hard cheese and rapeseed oil into a smooth paste, add salt and pepper to taste. The ingredients will be sufficient for more pesto than needed for the recipe. We suggest storing the leftover in a clean jar and to cover the surface with oil. You can use it as a salad dressing, in vegetable bowls or on cheese sandwiches. If stored in the fridge, it may last for one to two weeks.
Heat the oil in the pan, caramelize chili with some sugar, add the radishes and fry them for 3-5 min. Add salt to taste.
Spread the pesto on a plate, add the radish on top and the mashed potatoes aside.