With elderberries ripening in the late summer, I have an easy recipe that you can serve as an accompaniment to savory or sweet dishes.

Known as Hollermües in the Haut-Valais, its name combines two German words: holunder (elderberry) with mus (purée or mush). Furthermore, versions of this elderberry purée also exist in other cantons, including parts of St. Gallen and the Appenzell regions. Outside of Valais, people also refer to it as Holderbrägel and Holderzonne. Recipes for this dish generally call for the elderberries to be cooked and thickened with a roux made from milk and butter. Some of the sweeter Hollermües recipes include Pain de seigle (rye bread), the cantonal bread for Valais, as an ingredient. In the lower regions of Valais, this dish goes by the name of Sii.

A few things to remember about picking wild elderberries:

• Make sure you actually have elderberries. In Switzerland, you will find other similar-looking berries that ripen around the same time.
• Elderberries must be cooked. The uncooked berries contain lectin and cyanide, two types of toxins.
• Watch out for stains. I recommend wearing an apron when working with elderberries.

Swissmilk’s recipe, which I have adapted below, suggests serving the elderberry compote with boiled potatoes (Gschwellti) and cheese. For example, as it contains a half teaspoon of salt, this compote has a bit of a savory touch. If you would prefer a sweeter compote, you should instead add a pinch of salt and increase the sugar.

Sources:

• Elderberry guide: where to find, health benefits and recipe ideas, Countryfile
• Griessschnitten mit Holdermues, Einfach Essen
• Hollermües, Betty Bossi
• Hollermües mit Salzkartoffeln, Swissmilk

Updated: January 9, 2023