For 2 servings

For the dressing

  • 50 ml virgin canola oil
  • 3-4 stems dill
  • 2 tsp cider vinegar
  • 1 tsp maple syrup
  • 1/4 tsp sea salt

For the pea mash

  • 300 g peas (without pod)
  • 3-4 stems dill
  • 1 tbsp Dijon mustard
  • sea salt


  • 160 g chanterelles
  • 4 radishes
  • virgin canola oil

Fresh peas are one of our highlights in early summer. Just looking at them lying in file in the pod is so beautiful. Some are small, fragile and especially sweet, others are so big they are almost quadratic, pressed together. The peeling of the pods is quite relaxing and lets us think about past summer days spent in Granny’s garden, how she sits in her colorful apron dress, surrounded by bowls and peeling peas.
Also, concerning the flavor peas are in the lead. That’s why we harvested a big bowl of peas during our last visit in Rothemühl in Lars’ and Sylvia’s garden and prepared a delicious mash out of them. The recipe can be used as entrée as well as a light main course. In addition, all components can be arranged on delicious sourdough bread.

Finely puree all ingredients for the dressing in the blender. Heat some canola oil and braise the peas at low heat for about 5 minutes until they are done. Pluck the dill fronds from the stems and add them to the peas. Roughly mash the peas with an immersion blender and season with salt and mustard.
Sear the chanterelles in some canola oil and season with salt. Slice the radishes.
Dress the chanterelles with the dressing and radish slices on the mashed peas.
We decorated our mash with a few dill blossoms and fronds.


Leave a Reply

Your email address will not be published. Required fields are marked *


Don't miss any new recipes, culinary stories or events! Sign up for our newsletter and get an email for all Krautkopf news and new posts.

Thanks for registering.


In order to prevent abusive use by third parties, we have sent you a confirmation link to your e-mail address. Please click it to confirm your subscription.


Scroll to top