Wild herb spread

Ingredients for 4 servings:

• 1 handful of wild herbs (ground elder, garlic mustard, wild garlic, nettle, gall weed, chickweed)
• 2 roots (nettle roots) or parsley root or parsnip
• 1 piece(s) root(s) (evening primrose root) or 1 carrot
• 250 g cream cheese or tofu
• 2 tbsp oil
• 1 pinch(s) of salt and pepper
• 3 roots (wild garlic roots) or 1 clove of garlic
• 1 tsp ground ivy or parsley
• 1 tsp herbs (thyme) or thyme
• 1 tsp ribwort plantain, young flower heads

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

delicious and low in calories – also as a filling for vegetables

Chop the herb stems and roots in a food processor. Add the cream cheese or tofu, oil, salt, pepper, and wild garlic roots or garlic, and pulse the mixture briefly in a food processor. Shred the ground ivy or parsley and the wild thyme, and spread the herbs and ribwort plantain flowers over the spread. The spread will keep for 3 days in the refrigerator.