Wild Garlic Butter – with Curd

Warm butter, low-fat curd cheese and salt in a frying pan for 1/2 hour in the room. Chop the wild garlic leaves very finely. Mix butter, low-fat curd cheese and spices with a hand blender until homogeneous, add wild garlic and grind briefly. Form a roll with cling film and cool in the refrigerator, wrapped in the cling film.

The bear’s garlic butter fits together with a leaf salad to trouts or asparagus, to polenta and cooked, peeled potatoes, to grilled vegetables as well as meat.

Tip: Stock up on a range of high-quality spices – it pays off!

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