Garlic shoots are undeservedly ignored by gardeners and are almost always sent to the trash. This happens due to the fact that summer residents are not well informed about what vitamins and microelements are stored in this ingredient and how they can be used in the process of creating dishes.
Experts who have studied the composition of garlic bulbs claim that the amount of nutrients and vitamins is not inferior to the garlic bulbs themselves.
The most important difference between the arrows and the heads is only a smaller amount of essential oils, which give garlic such a pungent smell.
For these reasons, it is important to know what can be prepared from garlic arrows and how to use this element in canning for the winter is not only tasty, but also healthy.
Fried garlic arrows: recipe
Fried garlic tops are a very tasty and flavorful dish. In addition to the fact that the dish is tasty, its preparation should not be difficult, since it does not take too much time and does not require a large number of ingredients.
To prepare the dish you will need the following products:
- Fresh garlic arrows;
- A bottle of vegetable oil;
- Salt pepper.
Algorithm:
- Sort through the fresh arrows, wash and remove the finest components. Why should you choose only fresh products? Of course, overripe arrows practically do not differ in their characteristics from fresh greens, but after cooking you will feel the difference: ripe ones are tougher. Arrows whose thickness is equal to the inflorescence are most suitable for consumption.
- Cut the washed and cleaned arrows into even strips five to seven centimeters long.
- Prepare a frying pan with high sides and add vegetable oil to it. There should be enough oil, otherwise the delicacy will stick to the bottom of the pan, and this will cause you unnecessary difficulties and spoil the overall taste. Add the main ingredient to the pan.
- Fourth step - add salt, pepper and other spices you like to taste. Of course, this is not necessary: if you skip this step, the dish will still turn out tasty and aromatic due to the original taste of the main ingredient.
- After adding to the prepared frying pan, the arrows will begin to release juice and stew in it. After the ingredient softens, excess moisture will evaporate under the influence of temperature and it will begin to fry. When the garlic tops begin to fry, you can turn up the heat: then the dish will be ready in ten to fifteen minutes.
- Place the dish on a plate. The result of cooking can be eaten separately or as a side dish for meat or fish dishes. After we have decided on the recipe for making fried garlic arrows, you can familiarize yourself with other ways to use this ingredient.
Stewing garlic arrows
If you add a few vegetables to the frying process, you can get a wonderful, tasty and satisfying dish.
In addition to the amazing taste, this dish includes many vegetables, and therefore vitamins.
Here is a list of required ingredients:
- Garlic arrows - 1 bunch;
- Several carrots - 70 grams;
- Onions - 70 grams;
- Bulgarian pepper - 70 grams;
- Tomato - 70 grams;
- A bottle of vegetable oil - 60 ml;
- Soy sauce - 30 milliliters;
- Salt, seasoning and your favorite herbs.
Cooking algorithm:
- Prepare a frying pan with wide sides and pour the required amount of vegetable oil into it. Place the dishes on the fire. Don't waste your time: while the pan is heating up, peel the onions and chop them as you like;
- After chopping the onion, add it to the frying pan.. Do not forget to stir the onion, otherwise it may burn on the pan and distort the taste of the entire dish. While frying the onions, prepare the carrots: peel them and grate them. After cooking the onions, add the carrots to the pan. The co-frying process can take about five minutes.
- While the carrot and onion duo is roasting, wash and trim the fine bits from the garlic tops. Next, cut them in the same way as indicated in the previous algorithm. Peel and cut the bell pepper into strips. Add prepared ingredients to the pan.
- Coarsely chop the tomatoes. Add them to the pan after the main ingredient has softened and changed color. If you don't like the tomato peel, remove it after pouring boiling water over the tomato.
- The dish is almost ready, but you need to enhance its taste. Place soy sauce, salt, pepper and other seasonings to taste in the pan. It is important to note that you should not salt the dish immediately after adding the sauce, as it has a rather salty taste. Otherwise, you risk oversalting your food. Serve the stew, garnishing it with herbs.
Recipe for garlic arrows: stew with pork
The taste of tender pork stew can be complemented with the help of such a seemingly simple ingredient as garlic arrows. Try this dish once and it will firmly join your list of favorite delicacies.
To do this, prepare everything you need:
- 700 grams of pork meat;
- 60 grams of arrows;
- 100 grams of onions and carrots;
- 70 grams of bell pepper;
- Salt, pepper, spices to taste.
Procedure:
- Prepare a high-sided frying pan or cauldron. Pour vegetable oil into the frying pan and cover it with a lid. The oil should be heated to a boil.
- Cut the meat into medium-sized pieces (2-3 cm). Add it to the pan and fry thoroughly until the juices have evaporated. After this, you can move on to the third stage.
- Chop the vegetables and add them to the meat one at a time. First, start adding onions, cut into rings, then grated carrots, sliced pepper, and finally add garlic arrows. The latter should be cut a little smaller than in the previous algorithm: two centimeters is enough.
- After softening the arrows, add the tomato and spices. Cover the mixture with a lid and serve the juicy, flavorful meat with a sprig of herbs. Next, we’ll talk about what can be prepared from garlic arrows for preservation.
Recipe for making garlic arrows for the winter: paste
This recipe will help you create a simple but delicious snack that will make you happy during the winter. The most amazing thing is that cooking requires a minimum of ingredients and time - so, it will take only twenty to thirty minutes to prepare.
Prepare the following products:
- Fresh arrows - 500 grams;
- Salt - 5 grams;
- Vegetable oil - 20 milliliters.
Algorithm:
- Wash thoroughly and dry the main ingredient with a towel. Cut the branches so that you can simply chop them finely.
- The second step is to grind the arrows. You can do this with a blender until it becomes a paste or use a meat grinder. The result of both methods should be only a well-chopped green pulp. Add vegetable oil and spices to the resulting substance, and then mix.
- It is recommended to place the paste in the refrigerator. It is also a good solution to place the mixture in the freezer in separate containers or ice trays.
The appetizer can be spread on bread, added to cottage cheese or soup.
In addition, pasta will add an exquisite aroma to meat or fish dishes, thereby setting a unique rhythm for the entire dish, turning it into a culinary masterpiece.
Recipe for pickled garlic arrows
Even the most ardent opponents of garlic will not be able to resist pickled garlic arrows. Their taste is in no way inferior to classic cucumbers, so this element can become a decoration for your preserves.
To create this type of preservation, prepare the following products:
- Garlic arcs - 650 grams;
- Jug of clean water - 650 ml;
- 60 ml. table vinegar (9%);
- Salt, sugar - twenty grams;
- Bay leaf - 4 pcs;
- Peppers in the form of peas - 7-10 pcs.
Step-by-step algorithm:
- The first thing you need to do is sterilize the jars.. The specified list of products is enough for approximately two 500 milliliter jars or one liter.
- Sort through the fresh twigs, wash them thoroughly and clean them of flowering particles.. After this, start cutting the arrows so that they easily fit into the jars. Place the sprigs tightly in a sterilized jar.
- In a straight-sided frying pan, mix the ingredients listed to create a marinade.. Bring the liquid to a boil and pour it into jars. After this, you can proceed to the next stage.
- Place a clean towel in a large container filled with water. Place the jars in it and cover them with lids. After the liquid begins to boil, keep the containers in this state for about twenty minutes.
- The last step in the recipe for pickled garlic arrows is Close the jars tightly with lids, turn the containers upside down and place them in a warm place. A blanket can serve as a suitable place.
- Next, the containers should be stored in a damp basement.
Lecho sauce. Recipe
This sauce is best eaten as an addition to main dishes or used as a tea snack.
Garlic arrows ripen quite early, so this sauce can be made with the addition of canned tomato juice or by diluting fresh tomatoes with water.
Here is a list of products necessary for making lecho sauce:
- Garlic arrows - 1 kilogram;
- Jug of clean water - 650 milliliters;
- Tomato paste - 0.5 liters;
- Granulated sugar - 100 grams;
- Vegetable oil - 120 milliliters;
- Sugar - 24 grams;
- Apple or table vinegar - 50 milliliters.
Step-by-step algorithm for preparing lecho sauce:
- Sort out the fresh garlic tops, wash them and clean the stems from flowering components. Next, the finished stems need to be thoroughly chopped to about five to six centimeters in length.
- Prepare a saucepan or frying pan and mix pasta, oil, sugar and clean water in it. Bring the above ingredients to a boil. After boiling, add the delicacy to the mixture. Cook the sauce for twenty minutes. Then move on to the next, final stage.
- Add table or apple cider vinegar to the boiled mixture.. Boil the mixture with vinegar for about five minutes. After the lecho sauce is ready, place the ingredients in pre-sterilized jars. Next, cover the containers with lids, turn the jars upside down and place them in a blanket.
- Store finished jars in a cool place.
Recipe for fermented garlic arrows
Not everyone likes sourdough options that use vinegar. In this case, you will like the following recipe for preparing garlic arrows for the winter, which involves fermenting spicy, aromatic and crispy garlic tops.
Of course, this recipe is not one of the quick and simple ones, but all efforts will not be made in vain: the result will appeal not only to lovers of this spicy ingredient, but also to haters of the specific garlic flavor.
Prepare the following ingredients:
- One and a half liters of clean water;
- Salt, sugar - one hundred grams.
Procedure:
- Select fresh and suitable garlic sprigs, wash them thoroughly and dry with a towel. Cut the pipes into small pieces and place in a colander. After excess moisture disappears. Compact the prepared ingredients into sterilized containers.
- Pour sugar and salt into clean water. Wait until the ingredients are completely dissolved in the water. Once dissolved, pour the solution into jars filled with garlic chime pieces.
- Prepare a prepared plate and place the jars in them. Cover the containers with lids and leave them in the container for five to ten days. During this time, the released marinade will flow into a deep plate. Next, you need to collect the marinade and pour it back into the jar.
- After the contents of the container have fermented, it is necessary place the marinade in a saucepan and bring it to a boil. Pour the marinade into jars.
- Cover them with lids, roll them tightly and store the preserves in the basement.
The nutritional value
| Content per 100 g | % of normal | ||
| Calorie content | 24 kcal | 1.56% | |
| Squirrels | 1.3 g | 1.4% | |
| Fats | 0.1 g | 0.15% | |
| Carbohydrates | 3.4 g | 2.41% | |
How and what to cook from garlic arrows - recipes for delicious dishes
At the beginning of summer, winter garlic produces tall flower stalks - garlic shoots, which must be broken off. But what to do with them next is up to everyone to decide for themselves. Some people consider them a useless product, while others are happy to prepare seasonal delicacies from garlic arrows. Very often arrows are thrown away for the simple reason that they do not know how to find a use for them. We heard something, read something somewhere, and maybe even tried it at a party, but the recipe was forgotten over time. Don’t rush to throw away the arrows; you can use them to prepare many healthy and tasty dishes. We offer you a selection of interesting recipes in which garlic arrows will be the main or additional ingredient.
Recipes garlic arrow dishes
Omelette with garlic arrows
There are no proportions in the recipe. The omelette mixture is prepared in the same way as for a regular omelette - eggs are beaten with milk (or water) and salt. Garlic arrows are cut into small pieces (cut off the noses), fried in vegetable oil until the color changes and becomes soft (the color becomes dark green). If desired, you can sprinkle them with pepper. The finished garlic arrows are poured with the omelette mixture, a small fire is turned on and the omelette is brought to readiness under the lid. You can do it in different ways, for example, fry the arrows together with carrots or in a tomato.
Stewed garlic arrows
In addition to the garlic arrows themselves, you will need vegetable oil, tomato juice and salt. Fry the arrows in the same way as in the previous recipe; when they become soft, add salt to taste and pour in tomato juice. Turn the heat on low and simmer with the lid on until done. The finished arrows taste very much like spicy mushrooms.
Fried garlic arrows
Again, a recipe without proportions - everything is very simple in it. Wash the arrows, cut off the seed part, cut into small pieces. Place in heated vegetable oil and immediately add some salt. The arrows will release juice in which they will stew. When the juice has evaporated and the arrows become soft, you can increase the heat and fry the arrows until tender. This takes about ten minutes, no more. Can be served as a side dish for meat and fish.
Chicken liver with garlic arrows
Ingredients: 700 grams of chicken liver, 2 onions, 3 sweet bell peppers, a bunch of garlic arrows, salt and pepper to taste, vegetable oil, fresh herbs.
We cut the onion and bell pepper into half rings, the garlic arrows into small pieces. Fry the onion in vegetable oil until it becomes transparent, add the garlic arrows, fry for 3 minutes. Add some salt and place the bell pepper in the frying pan. After a couple of minutes, add the chicken liver to the vegetables (it can be cut into pieces), add salt and pepper to taste, and fry over medium heat until tender. The readiness of the liver can be determined by the juice flowing out - it should be transparent. If desired, at the end of cooking you can season the dish with sour cream - it will be even tastier. Don't forget that chicken liver cooks very quickly, and try not to miss the moment when it becomes soft - immediately remove the pan from the heat. If you overcook the liver, it will turn out dry and tough.
Garlic arrows with pork ribs
Ingredients: 600 grams of ribs, 2 onions, a quarter of a lemon, a bunch of garlic arrows, a pinch of basil, oregano and marjoram, salt to taste, vegetable oil.
Cut the ribs into portions, add salt and sprinkle with lemon juice. Fry in vegetable oil until golden brown over low heat. Add spices, onion rings, fry for five minutes. Pour in a glass of water, cover with a lid, simmer for about an hour (until the meat is soft). Cut the garlic arrows into small pieces, add to the meat and simmer for another 15-20 minutes. It tastes like meat with mushrooms.
Korean garlic salad
Ingredients: 3 bunches of garlic arrows, 3 cloves of garlic, 1 tsp. vinegar (6 or 9%), 0.5 tsp. sugar, 1 tbsp. l. seasonings for Korean carrots, salt or soy sauce, vegetable oil, several bay leaves.
Finely break the bay leaves. Cut the garlic arrows into pieces 4-6 cm long. Heat the oil, fry the arrows until soft. Add sugar, bay leaf, seasoning for Korean carrots, and pour in vinegar. Salt or add soy sauce. Be sure to taste so as not to oversalt! Warm up the salad, turn the heat to low and wait until the sauce thickens. Cool, add garlic, passed through a garlic press. The salad needs to sit, so make it ahead of time. It goes perfectly with new potatoes and meat, and it will also be good as an appetizer.
Don't wait for the garlic arrows to harden - in this form they are no longer suitable for food. They will give off the aroma, but the taste will be fibrous and tough. The best time to pick is when they are medium thick, dark green in color with a thin skin. After cutting, they can lie for no more than a week - then the arrows turn yellow and become rough.
When a head of garlic ripens, green arrows form at the top of the stem. Many gardeners simply throw them away, but you can find more useful uses and use them in cooking. Young garlic arrows are rich in vitamins and minerals, have a pleasant mild taste and piquant aroma. They are good as a side dish, seasoning for meat, sandwich spread, addition to salads or omelettes. You can cook them fresh or prepare them for the winter to please your family with a delicious green treat on cold days. How to cook garlic arrows - choose a cooking recipe to suit your taste:
What are the benefits of green garlic arrows?
Unlike garlic cloves, which are usually used in the kitchen, fresh arrows have a softer, more delicate taste and a light, muted aroma. In addition, they contain a huge amount of fiber, which normalizes the digestion process and promotes weight loss. Garlic shoots reduce bad cholesterol, strengthen the immune system and have antibacterial properties.
Pickled garlic arrows, preparation for the winter
Products:
garlic arrows - 1 kg;
water - 1200 ml;
salt - 70 gr.;
sugar - 60 gr.;
table vinegar 9% - 125 ml.
1. To prepare the marinade, boil water and add the remaining ingredients.
2. Wash the arrows and cut into pieces 4-5 cm in length, place tightly in two 500 ml jars, and then fill the container with hot marinade.
3. Pour enough water into a large saucepan to cover the jars 3/4 of the way up, wait until it boils, place the jars of garlic in boiling water and sterilize for 5 minutes. Then close with screw caps, cool and store. According to reviews from those who prepared this treat, it perfectly preserves its taste.
Green garlic paste
Another good preparation for the winter is garlic paste. It can be used as a spread on sandwiches, seasoning for soups, meat dishes and aromatic gravies.
Products:
garlic arrows - 850 gr.;
salt - 10 g;
refined vegetable oil - 85 ml.
Wash the garlic, dry it and chop it if necessary. After this, grind in a meat grinder, add salt, pour in oil, place in small jars, seal tightly and store in the cold for up to 6 months. Green garlic contains a significant amount of antibacterial substances, so the paste prepared according to this recipe does not require sterilization and is perfectly stored until spring.
Garlic arrows stewed in tomato sauce
The taste of fried garlic shoots is very similar to chanterelles with spicy seasoning, but is prepared exclusively from green garlic shoots.
Required Products:
arrows - 0.6 kg;
tomato - 1 pc. medium size;
salt - 5 g;
vegetable oil - 45 ml.
Wash the arrows, dry them from excess moisture and cut them. Heat the oil in a large frying pan, add the sprouts and fry until browned on all sides, stirring occasionally. Cut the tomato into quarters, remove the juice and seeds, then grate and remove the skin. Pour the tomato mass into the frying pan with the garlic arrows, stir, cover with a lid and simmer for 5-7 minutes. Can be served as a salad or side dish; it will be delicious both hot and cold.
Pumpkin cream soup with garlic arrows
Pumpkin puree soup has a pleasant velvety, creamy texture and a beautiful orange color. Pumpkin in combination with green garlic shoots helps normalize the digestion process, removes toxins from the body and improves immunity.
Required Products:
pumpkin pulp - 1 kg;
garlic arrows - 250 gr.;
leek - 1 white stalk;
vegetable oil - 25 ml;
chicken or vegetable broth - 1.35 l.;
soy sauce - 20 ml;
dry thyme - 1 tsp.
Omelette with garlic arrows
Egg dishes are rich in protein, and garlic arrows make the treat even healthier and add an interesting, rich taste. In summer you can cook from fresh products, and in winter from pickled or frozen.
Required Products:
chicken eggs - 6 pcs.;
garlic arrows - 100 gr.;
milk or sour cream - 4 tbsp;
grated hard cheese - 50 gr.;
salt - 5 g;
black pepper, optional.
Combine eggs with milk or sour cream, add grated cheese, salt, pepper and whisk until foam appears. Wash the garlic arrows, dry, finely chop and fry in oil until brown. Pour in the egg mixture, cover and fry over low heat for 3-4 minutes.
Meat stewed with garlic arrows
Green garlic goes well with pork and beef, adding a spicy note to the dish. You can use both fresh and pickled arrows.
Required Products:
meat (beef, veal, pork) - 0.7 kg;
arrows - 250 gr.;
salt - 5 g;
black pepper - 1/2 tsp, optional;
onion - 220 gr.;
tomato juice - 125 ml.
1. Cut the onion into cubes and fry in oil until light brown.
2. Cut the meat into flat pieces, beat and cut into long strips, as for beef stroganoff. Place in the pan with the onions, stir, cover and simmer for 20 minutes. Cut the garlic arrows into pieces 3-4 cm long, add them to the meat, pour in tomato juice and continue cooking for another 10-12 minutes, stirring occasionally. When the arrows become soft, the treat is ready.
Fried garlic arrows
This is the simplest recipe for preparing green arrows: all you need to do is wash the arrows, dry thoroughly, cut into pieces 5 cm long, and then fry in oil until golden brown. If the shoots are already fried, but still a bit tough, pour a few tablespoons of water into the pan, cover with a lid and simmer for a couple of minutes. Only the most tender, young shoots are suitable for this recipe, then the taste of the finished dish will have an interesting note, similar to mushrooms.
Required Products:
arrows - 400 gr.;
vegetable oil for frying;
salt.
Fried arrows are good as a side dish or a warm salad for meat dishes, and when cooled they are suitable as an original snack.
Spicy sandwich mixture with garlic arrows
Required Products:
arrows - 400 gr.;
lard - 500 gr.;
salt - 5 g;
red pepper.
Cut the lard into small pieces and twist twice with the garlic shoots through a meat grinder. Add salt, pepper and mix thoroughly. Transfer the mixture to clean containers, seal with airtight lids and store in the refrigerator for 3 months. See how to cook
If you are on this page, it means you have decided to use garlic arrows in a businesslike manner. Then welcome! Today we have recipes for making garlic arrows.
I won’t bore you with stories about the merits of this priceless gift of nature. These are words. It’s better to cook it yourself and see for yourself that appetizers, pastas and even soups made from garlic arrows are incredibly delicious. And prepared for future use, they will be an excellent piquant and vitamin-rich addition to the family diet.
So, let’s open a new page in the notebook called “Garlic arrows recipes.”
I am sure that with this salad you will delight your loved ones and pleasantly surprise your guests. Gobbling it up with potatoes, everyone will sing the cook’s praises.
Let's just remember, just in case, that the arrows need to be collected young. Before the bud opens. Only these will delight us with tenderness and juiciness.
And I would also like to talk about the amount of ingredients. In the case of arrows, this concept is somewhat relative. Adhering to the specified proportions, still rely on your taste. Be sure to taste the culinary product during the cooking process. Then you will certainly achieve the desired result.
For a spicy salad you need to prepare ingredients
- Shooter – 500 gr.
- Vegetable oil – 70 gr. (use unscented oil)
- Hot pepper, or half a teaspoon of ground red pepper
- Soy sauce – 50 ml.
- Sugar - half a teaspoon
- Coriander – 1 tsp.
- Carnations – 8 pcs.
- Black peppercorns – 5-6 pieces
- Vinegar – 1 tbsp. l.
- Sesame seeds – 10 gr.
We will need the following equipment
- Mortar
- Deep frying pan. If you have a cauldron, a stewpan - great
Step-by-step preparation
- First, let's process the arrows. They need to be sorted, washed, dried
- Cut into pieces. Three to five centimeters in length
- Grind the spices in a mortar - black peppercorns and coriander, cloves
- Remove seeds from hot peppers and chop finely. It is advisable to do this procedure with gloves.
- Pour oil into a saucepan, put on fire, heat thoroughly
- Pour spices into hot oil, add pieces of hot pepper (or ground red)
- While stirring, let the spices simmer in the oil for one minute.
- Place arrows, mix
- Fry them until they become soft. This can be determined with a spoon - the arrows should be easily divided into parts
- Add sugar and soy sauce. Add the sauce gradually, tasting the semi-finished product. So you won't oversalt
- Stir and continue frying the arrows until the color changes. They should turn dark olive.
- Now you need to add vinegar and sesame seeds. Be careful with vinegar too - add gradually
- Stir, be sure to try. The taste can be adjusted with soy sauce, vinegar, sugar, peppers
- Adjust the taste if desired, stir thoroughly again and remove from heat.
- Let cool, transfer to a convenient container and place in the refrigerator to steep. The ideal time is 10 hours.
When the salad is well infused, its taste will become much richer. But I know that this is very difficult to do. The crazy aroma will gather all the household members in the kitchen who will definitely want to try the delicious food. So be patient and bon appetit!
This salad can be prepared for the winter. To do this, you need to put it hot in sterile jars, cover with lids and sterilize for 20-30 minutes. Then roll up. Store in a cool place.
Recipe for making garlic paste (pesto sauce)
You probably didn’t think or guess that ordinary garlic pipes will help you master Italian cuisine. Now we will do this by preparing pasta according to the principle of Italian pesto sauce. Our contribution to the recipe will be changing the main ingredient. In Italy it is basil, in our country it is garlic pipes. Instead of a mortar, we use a blender or meat grinder.
Please take a closer look at this recipe. The pasta turns out incredibly tasty and aromatic. Its piquant and rich taste allows it to be widely used in home cooking.
- As a sauce it will be great with pasta, spaghetti, for example.
- Perfectly serves as a marinade when roasting meat.
- You can bake fish with homemade pesto sauce
- The paste will be a great seasoning for vegetables baked on the grill
- In company with a loaf or black bread, pasta will become a simply divine summer sandwich.
Ingredients
- Garlic arrows – 500 gr.
- Salt - teaspoon
- Olive oil – 3 tablespoons
- Lemon juice – 1-2 tablespoons
- Zest of half a lemon
- Ground black pepper - a quarter of a teaspoon
- Green basil – 50 gr.
- A glass of walnuts (if you can use pine nuts, great)
- Hard cheese – 200 gr. (the original uses Parmesan).
Preparing a masterpiece
- We sort out the arrows, wash them, dry them with a paper towel
- Grind arrows, peeled nuts, basil using a blender or meat grinder
- Grate the cheese on a fine grater
- Use a grater to zest the lemon
- We combine all the products together - green mass, lemon juice, zest, butter, cheese, salt, pepper
- Mix everything well and be sure to taste it. If the mass turns out to be thick, you can add a little olive oil.
The exceptional pasta is ready. It needs to be transferred to a sterile jar, pour a thin layer of oil on top and store until convenient in the refrigerator.
And one more thing - if there is a lot of paste, it can be frozen and stored for a long time.
Recipe for vegetable soup - garlic arrow puree
How to cook garlic arrows in the form of soup? Easy and fast. And the effect will be simply stunning. A truly summer first course – dietary and easily digestible. We will dilute the spicy garlic notes with sweetish pumpkin. Their combination will give the soup and puree an incredible taste.
The following products need to be prepared
- Pumpkin - kilogram
- Vegetable broth - one and a half liters
- Garlic arrows – 200 gr
- Garlic – a couple of cloves
- Leek - stalk
- Vegetable oil – 30-50 grams
- A little thyme, soy sauce (30 ml)
- Salt and pepper to taste.
Step by step process
- All vegetables need to be peeled and finely chopped
- Cut some of the arrows into small strips, set aside - they will be used to decorate the soup
- Heat the oil in a deep frying pan, lightly fry the onion and garlic until translucent.
- Add pumpkin, arrows, fry everything together for a few minutes
- Place the vegetables in a saucepan with broth, add spices, cook until the vegetables are soft
- When the vegetables are ready, add soy sauce and stir.
- Puree the soup using an immersion blender
- Serve sprinkled with reserved arrows. If desired, you can use other greens.
Try it, you won’t be able to pull it off by the ears!
Garlic arrows appetizer recipes with feta cheese and herbs
You can make wonderful quick snacks from garlic arrows. They are easy to prepare, but incredibly tasty. They will be a wonderful addition to lunch or dinner. Yes, or just spread some bread. Wow, delicious!
We have already prepared arrows in Italian, let’s expand our page “garlic arrows - recipes” with Greek cuisine. After all, these snacks come from there.
We will need
- Two hundred grams of soft cheese
- Bunch of dill
- Shooter from 7 to 10 pieces
- Ground salt and pepper to taste
How to make garlic arrows as an appetizer
- Wash the young shoots, dry them, cut into small strips (up to 5 cm)
- Rinse the dill under running water, dry it, chop finely
- Mash the cheese with a fork, you can even use a blender
- Combine all ingredients together, add salt and pepper to taste
- Stir everything until smooth, let it brew for at least 30 minutes
If the appetizer turns out a little dry, you can add a little mayonnaise or sour cream. To make the finished product more flavorful, it is better to use freshly ground pepper.
How to improvise with snacks
- Add fresh cucumber. It needs to be finely chopped and added to the total mass. If the cucumber is bitter, the skin needs to be removed.
- Use cottage cheese instead of cheese. It will be no less tasty and interesting.
How to cook garlic arrows for the winter
Preparations include numerous recipes for preparing food for the winter using a meat grinder. It is convenient for storage, and the preparation process itself does not cause any trouble.
To do this, you need the arrows themselves, a meat grinder, and storage containers. These can be containers, jars. So, our main actions
- We sort out the arrows, wash them, remove moisture with a paper towel
- Grind in a meat grinder
- Place in a bowl
- Place in the freezer.
Blank options
- Mix the chopped arrows with finely chopped dill, mix, and store in the freezer. You determine the amount of dill as you wish, but no more than the arrows themselves, of course. If desired, you can salt the mixture
- The arrow mass can be mixed with melted butter and frozen in this form. Defrost - get ready-made pasta
- The mass of arrows is mixed with salt and stored. The amount of salt should be equal to a fifth of the arrows. This way you can store not only in the freezer, but also in a cold basement.
- The arrows can be twisted with a variety of herbs. The result is a universal, aromatic seasoning.
The weight of a set of greens should be half that of the arrows. You can use thyme, basil, dill, parsley.
You can prepare arrows for future use in a simpler way. Wash, cut into small pieces, put into bags and place in the freezer.
It’s even better to prepare it using the two listed methods. The workpiece passed through a meat grinder will be good for preparing sauces, pastes, snacks and sandwiches. And cut into pieces is suitable for adding to stews, frying with vegetables and eggs.
You never know what you can cook when you have something to use. Much worse otherwise. So let's use all available resources, including garlic arrows.
In conclusion, I would like to say that we are great. They made very little out of practically nothing!
I didn’t even know that you could cook something from garlic arrows until my mother came to visit and tried this wonderful dish. So I want to write a few recipes for arrows, of course taken from the Internet, but still, it’s better to look at all the recipes at once than all over the internet to dig around.
Garlic arrows stewed with tomatoes and onions
Make a garlic arioli for dipping vegetables. Add some of your favorite Italian pasta sauces. Spoon a little into soup recipes. Substitute oil on baked potatoes. Apply a little to your ears to deter vampires. I like to multitask my cooking as much as possible, and this is where meal planning can really help. If you know you'll need roasted garlic for a meal you're cooking on Friday and roasting chicken on Wednesday, why not toss the garlic with the chicken so you don't have to heat up the oven again?
Ingredients:
Garlic arrows.
Onion.
. Tomatoes.
. Salt.
Cut the onion into thin quarter rings. Fry the onion in vegetable oil or a mixture of butter and vegetable oil. Fry until light golden brown. At this time, chop the tomatoes and garlic arrows. Cut the arrows into pieces 3-4 centimeters long. Add the tomatoes, reduce the heat under the frying pan and begin to simmer the tomatoes along with the onions. Add salt. When the tomatoes give juice, put the garlic arrows in the frying pan. When the garlic arrows change color and become soft, turn off the heat. Strictly speaking, everything is ready. Stewed garlic arrows go very well with boiled potatoes or mashed potatoes. Another option is when you want a very light meal - then stewed garlic arrows are best suited.
Pickled garlic arrows
This is especially useful in the summer on those hot days. Start by removing any loose layers of skin from the entire head of garlic. Take your time, you don't want the studs to break off. You can toss the part you cut off and reserve the rest of the head.
If you are only roasting one or two heads of garlic, tear off one or two sheets of aluminum foil large enough to wrap the entire head of garlic. If you are roasting several heads of garlic, place the heads on their sides in a small roaster or baking dish large enough to accommodate the number of heads you are roasting.
Garlic arrows in tomato paste
Compound
garlic arrows
vegetable oil
paprika
seasonings to taste
tomato paste
2 cloves garlic
Preparation
Cut the garlic arrows into pieces 6-7 cm long, place in a frying pan with vegetable oil, add a little water and simmer until tender. During the stewing process, salt the arrows, season with paprika, pass the garlic through a press, and season with your favorite seasonings.
At the end, add tomato paste, mix well, simmer for another couple of minutes.
Drizzle a little olive oil onto each head and season with sea salt and fresh ground pepper. If you want to play with different flavors, you can experiment by adding a little Rubik or lemon zest to the seasoning. The number of options is huge.
If you are using aluminum foil, wrap the head of garlic tightly in the foil and place directly on the cabinet. This works great if you're roasting some other ingredient because the garlic takes up very little space. You can even use this method when shooting a barbecue to cook grilled vegetables or steaks or chicken.
Garlic salad with egg
Ingredients:
Garlic arrows
Tomatoes
- vegetable oil
I'm chicken eggs
Garlic arrows need to be washed and cut into pieces. Then the arrows need to be transferred to a frying pan and then add a little water and simmer. You need to add about a couple of soup spoons of water. Simmer until the garlic arrows acquire an olive color. After this you need to add salt and spices. Mix. The tomatoes need to be washed, slightly dried and cut into cubes, which are placed towards the arrows. After this, you need to simmer for another five minutes. After this, beat in the eggs and mix carefully. The dish is ready!
If they aren't softened enough, just put them back in the oven for another 5-10 minutes. No matter what method you use to roast the garlic, let them cool after you remove them from the oven before processing. When cool enough to handle, unwrap the aluminum foil or remove from the pan and press the garlic from the bottom of each clove with your fingers.
Yes, it's a little messy, but please try not to eat too much garlic while squeezing. The aroma from roasted garlic is so intoxicating that you will have to use all your willpower to ensure you don't eat too much. If you're sautéing garlic for a meal you're preparing that day, use what you need and store the rest in an airtight container in the refrigerator for up to two weeks. If you don't have a recipe calling for roasted garlic later in the week, try subbing any recipe that calls for garlic, or just spread it on a piece of Italian bread for a quick appetizer.
Pickled garlic arrows
- a bunch of arrows without buds
- Water - 1 l
- Sol - 50 g
- Sugar - 50 g
- Vinegar - 1 cup.
Boil the marinade. Wash the garlic arrows, cut them not too finely (I cut them 5-7 cm long), scald half-liter jars with boiling water. Place the arrows in jars, add marinade and sterilize for 20-30 minutes (I do it in the oven over low heat)
It's a simple cooking method, and if you do it while frying something else, it doesn't really add much time or effort to whatever you're cooking, but it does make a big difference. Sweating should be something we do when we exercise. What in the world does this have to do with cooking?
In fact, there are several parallels. When a person begins to express himself and the body temperature begins to rise, we sweat. Sweating is our body's protection from overheating. Likewise, when we put a few cubes of vegetables in a pan with a little oil and start cooking them, the moisture rises on the cut surface, making the vegetables look like they are sweating.
Garlic arrows stewed with onions and carrots
* 1-4 bunches of garlic arrows
* 1 tomato
* 1 carrot
* 1 onion
* Salt, favorite spices
Sauté coarsely chopped onion in vegetable oil. Add grated carrots and fry. Cut the garlic arrows into 5-7 cm lengths and place with the vegetables. Fry for 5 minutes, stirring occasionally. Add coarsely chopped tomato and simmer a little. Salt and season with spices. When serving, sprinkle with herbs.
Garlic arrows with dill
Pot is similar in that the goal is to cook small, uniform pieces of food in an open pan in a small amount of fat. The difference between the two methods is the temperature. Sautéing should be done at an average high to high temperature and the goal is to cook quickly by browning the food. Although sautéing can produce a finished dish, sautéing is almost always a preliminary step in a longer cooking method.
Because when you sweat, you don't want your food to be brown, and we all know that golden brown color means great flavor. So what is sweating if it's just a preliminary step? Is this really necessary? In my opinion, the answer is “Yes”.
Fried garlic arrows
1. Garlic arrows - 1 kg.
2. Sesame oil - 1 tbsp.
3. Sesame seed - 1 tsp.
4. Yangnyom - 1/2 tbsp.
5. Vegetable oil - 5 tbsp. l.
6. Salt to taste.
We wash the garlic arrows, remove the tails of the arrows and cut them into 3 cm lengths. Next, heat the vegetable oil in a frying pan and put the chopped arrows there. Lightly fry for about 5 minutes, add sesame oil, salt and yangnyom. Mix thoroughly. We wait for the dish to cool down and serve it on the table.
When cooking, we take time to infuse the flavors - onions, carrots, celery, garlic, shallots, etc. - before adding other ingredients to start building the flavors. Most flavors are quite crunchy when raw. This results in strong cell walls.
Sweating helps remove moisture from aromatic compounds and loosen and soften cell walls. Once the aromatics are translucent, which is easiest to see in the onions, you can add more ingredients and continue with the recipe, knowing that you have given the aromas a head start in cooking and extracting the flavors.
Frozen arrows for the winter.
Cut into pieces 1-1.5 cm long, place in portions in polyethylene bags, and tie. First, the bags are cooled in the refrigerator for 2-3 hours, then placed in the freezer. In winter you can stew them just like fresh ones.
Omelette with garlic arrows
There are no proportions in the recipe. The omelette mixture is prepared in the same way as for a regular omelette - eggs are beaten with milk (or water) and salt. Garlic arrows are cut into small pieces (cut off the noses), fried in vegetable oil until the color changes and becomes soft (the color becomes dark green). If desired, you can sprinkle them with pepper. The finished garlic arrows are poured with the omelette mixture, a small fire is turned on and the omelette is brought to readiness under the lid. You can make it in different ways, for example, fry the arrows together with carrots or in a tomato.
Dice or chop the onion, carrots and celery to about 1/4 inch. The more uniform your pieces are, the more evenly they will cook, so slicing is preferable to chopping. Heat pan over medium-low heat until cooked through.
Add a small amount of oil to the pan and swirl the coat. Let the oils sit for a few seconds. Add the diced vegetables to the pan along with a healthy pinch of salt. The salt will help draw the water out of the vegetables. Adjust the heat so you can hear a gentle fizz. You shouldn't hear any loud hissing or popping, if you do, turn off the heat to maintain a gentle sizzle.
Stewed garlic arrows
In addition to the garlic arrows themselves, you will need vegetable oil, tomato juice and salt. Fry the arrows in the same way as in the previous recipe; when they become soft, add salt to taste and pour in tomato juice. Turn the heat on low and simmer with the lid on until done. The finished arrows taste very much like spicy mushrooms.
In Korean: what to cook from garlic arrows
A chef friend of mine once described a good cook as “someone who can make a great dish with just a few ingredients.” This dish is a great starter because it only has a few ingredients, but they need to be chosen and carefully cooked to make it work. When you sauté garlic in oil, make sure it tastes good, it's one of the greatest flavors in cooking and one you'll never forget.
Let's take a closer look at the ingredients. Pasta - The best pasta for this recipe is either dry commercial spaghetti or very thin spaghettini because it is able to stand up and not be overwhelmed by the oily sauce. Fresh homemade egg-based pasta will be overcooked and absorb too much sauce.
Fried garlic arrows
Again, a recipe without proportions - everything in it is very simple. Wash the arrows, cut off the seed part, cut into small pieces. Place in heated vegetable oil and immediately add some salt. The arrows will release juice in which they will stew. When the juice has evaporated and the arrows become soft, you can increase the heat and fry the arrows until tender. This takes about ten minutes, no more. Can be served as a side dish for meat and fish.
Figure about 4 ounces of dry pasta per person, in other words, a 1 pound bag should yield 4 servings. Use plenty of water to keep it from sticking. Add approx. 1 tablespoon sea salt per pound of pasta. This will bring out the taste of the pasta. When the water returns to a boil, add the pasta.
Basic principles for preparing garlic arrows
Don't break the pasta to fit the pot, use a spoon to bend it as it cooks. Stir pasta frequently to prevent sticking. One pound of spaghetti takes approx. Once the pasta is done, pour it into a colander. Let the flavor of the pasta come out.
Chicken liver with garlic arrows
Ingredients: 700 grams of chicken liver, 2 onions, 3 sweet bell peppers, a bunch of garlic arrows, salt and pepper to taste, vegetable oil, fresh herbs.
We cut the onion and bell pepper into half rings, the garlic arrows into small pieces. Fry the onion in vegetable oil until it becomes transparent, add the garlic arrows, fry for 3 minutes. Add some salt and place the bell pepper in the frying pan. After a couple of minutes, add the chicken liver to the vegetables (it can be cut into pieces), add salt and pepper to taste, and fry over medium heat until tender. The readiness of the liver can be determined by the juice flowing out - it should be transparent. If desired, at the end of cooking you can season the dish with sour cream - it will be even tastier. Don't forget that chicken liver cooks very quickly, and try not to miss the moment when it becomes soft - immediately remove the pan from the heat. If you overcook the liver, it will turn out dry and tough.
Adding Cheese - If the recipe calls for shredded cheese, add it before tossing and add extra at the table. Since we are not adding salt to this recipe, it is vital to add it to the water when we cook the pasta. Olive oil olive oil, on the other hand, comes from the 2nd or 3rd pressing with a maximum oleic acid content of 4%. Which oil you use depends on what you like and how deep your pockets are.
There are basically three types of garlic, and the one you use will depend on taste and availability. American garlic, which has white skin and the strongest aroma. Italian garlic, which is purple in color and milder in flavor.
Garlic arrows with pork ribs
Ingredients: 600 grams of ribs, 2 onions, a quarter of a lemon, a bunch of garlic arrows, a pinch of basil, oregano and marjoram, salt to taste, vegetable oil.
Cut the ribs into portions, add salt and sprinkle with lemon juice. Fry in vegetable oil until golden brown over low heat. Add spices, onion rings, fry for five minutes. Pour in a glass of water, cover with a lid, simmer for about an hour (until the meat is soft). Cut the garlic arrows into small pieces, add to the meat and simmer for another 15-20 minutes. It tastes like meat with mushrooms.
Pickled garlic arrows
Elephant garlic, which is huge and has the mildest flavor of the three. When selecting, look for firm heads with dry skins that feel heavy in size. Stay away from any that are wrinkled, brittle, yellowing, or come into a jar that has already been cut.
Parsley. Is there a difference in taste? I like to cook with leaf parsley and use the curly leaves to decorate my plates. And in most recipes, fresh is better than dried. Black Pepper - Comes from black peppers that are slightly unripe and dried until they shrivel. The best black peppers know that they are Tellisher and Lampong and have a spicy hot yet sweet flavor. Please note that once you grind the pepper, it will quickly lose its flavor.
Korean garlic salad
Ingredients: 3 bunches of garlic arrows, 3 cloves of garlic, 1 tsp. vinegar (6 or 9%), 0.5 tsp. sugar, 1 tbsp. l. seasonings for Korean carrots, salt or soy sauce, vegetable oil, several bay leaves.
Finely break the bay leaves. Cut the garlic arrows into pieces 4-6 cm long. Heat the oil, fry the arrows until soft. Add sugar, bay leaf, seasoning for Korean carrots, and pour in vinegar. Salt or add soy sauce. Be sure to taste so as not to oversalt! Warm up the salad, turn the heat to low and wait until the sauce thickens. Cool, add garlic, passed through a garlic press. The salad needs to sit, so make it ahead of time. It goes perfectly with new potatoes and meat, and it will also be good as an appetizer.
You will find several variations of this lamb recipe recipe in Mediterranean countries. The good news is that when it comes to holiday meals, this is probably one of the easiest and fastest options: the entire recipe only requires 5 ingredients and less than 15 minutes of prep!
Ingredients for French Easter Lamb Recipe
Now you can of course tighten it up a bit, but the basics of the meal are very simple. And if you're not crazy about eating meat on the bone, why not try an exotic Easter?
- Leg of lamb, recommended bone Garlic Pepper Olive oil.
- Fresh rosemary Dried herbs "Provence".
Don't wait for the garlic arrows to harden - in this form they are no longer suitable for food. They will give off the aroma, but the taste will be fibrous and tough. The best time to pick is when they are medium thick, dark green in color with a thin skin. After cutting, they can lie for no more than a week - then the arrows turn yellow and become rough.
If your butcher hasn't done this, remove most of the white, tough skin that may be on the leg of lamb. Just make a small cut, pull with your fingers and cut parallel to the meat as you pull. Cut your garlic into small jules, about 5mm x 5mm.
Do this evenly in all deep parts of the meat. Place the leg of lamb in a large oven and add a drizzle of olive oil and a generous sprinkle of pepper and optional Herbes de Provence on each portion of the roast. With the oil, all the peppers and herbs will stick to the meat, creating a sort of bark.
A very unusual and tasty dish can be prepared from garlic arrows. The taste of fried garlic arrows is not garlicky at all, but is somewhat reminiscent of Korean salads, in particular fern. I advise you to try it too!
Ingredients:
- 400-500 gr. fresh garlic arrows;
- potatoes – 1 kg;
- onions – 1-2 heads;
- mayonnaise – 3 tbsp;
- sour cream – 3 tbsp;
- cheese – 100 gr.;
- salt, seasonings and herbs to taste;
- sunflower oil.
Preparation:
Wash the garlic arrows, remove the thin tails, cut into pieces, about 5 cm each. Fry in oil until tender, stirring occasionally. Ready garlic arrows will take on a swamp green color.
While the garlic is roasting, prepare the potatoes. You can simply boil the potatoes and mash them, but we will bake them in the oven.
We peel the potatoes, wash them, and cut them with a curly knife into thin slices, about 3-4 millimeters thick. Cut the onions into cubes, mix with potatoes, add salt and seasonings. Place the potatoes on a greased baking sheet and coat everything with sauce. The sauce is prepared as follows: sour cream and mayonnaise are mixed in equal proportions. Sprinkle potatoes with grated cheese. Place the baking sheet in the preheated oven and bake for about 50-60 minutes at a temperature of 160-180 degrees.
Place baked potatoes and fried garlic arrows on plates.
Bon appetit!
Garlic sticks (arrows)
1 liter of water, 1.5 table. spoons of salt, 1 table. spoon of sugar, 100 grams of vinegar, 100 grams of vegetable oil. The brine will boil, throw the arrows into it, you can cut them into 5-8 cm. After 5-7 minutes of boiling, you can roll them into jars.
Don't throw away the garlic arrows!
You noticed that the garlic has already released an arrow. If you don’t break it off, then a full-fledged head will not grow; the plant will devote all its energy to the ripening of the bulbs. Well, they deleted it. What should you do with them - throw them away? In no case!
Firstly, juicy garlic arrows can be used to prepare salads, add to meat and first courses. They can be pickled in jars in the same way as the heads. Or just wash it, chop it finely and put it in the freezer, and add it to various dishes in winter.
Casserole. 1 bunch of garlic arrows, 2 eggs, 2 tablespoons. spoons of soy sauce, 2 table. spoons of lemon juice or 1 table. spoon of table vinegar, 3-4 table. spoons of vegetable oil for frying. Cut the arrows into pieces and, stirring, fry them a little in vegetable oil, pour in the beaten egg. Add lemon juice, soy sauce (you can use salt).
Salad. Very good for preventing colds and flu. Chop 1-2 arrows of garlic very finely, mix with grated apple and 1/2 teaspoon of honey.
Pickled garlic arrows. Wash the arrows and cut into pieces (about 5-6 cm long). Blanch for 1 minute. in boiling water, place tightly in sterilized jars and fill with boiling pouring. Then roll up. Prepare the filling according to the recipe: dissolve 50 g of salt, 50 g of sugar in 1 liter of water, boil for 2 minutes, then remove from heat, add 100 g of 9% table vinegar. You can add a small amount of spicy herbs to the jars with arrows.
Garlic arrows marinated in red currant juice. You will need: garlic shoots - 2 kg, red currants - 500 g, water - 700 g, dill (umbrellas) - 3 pcs., granulated sugar - 100 g, salt - 50 g. Cut the shoots into pieces 3 - 5 cm long, blanch in boiling water for 1 minute, place in prepared container. Pour boiling water over red currant berries and boil for 3 minutes. Rub through a sieve, pour in the strained broth, add granulated sugar and salt, bring to a boil. Pour boiling solution over garlic arrows and dill. Roll up the jars and, turning the lid down, place them on a cloth to cool. Store at room temperature.
Secondly, garlic arrows can be used in the countryside instead of pesticides. The pungency and unique smell of garlic is due to the presence of essential oil, which contains phytoncides that kill pathogens of many diseases and repel pests. Usually, full heads or tops are used for these purposes, but garlic shoots “ripen” much earlier!
500 g of garlic arrows are finely chopped, ground in a mortar, placed in a 3-liter jar, filled with water at room temperature and left in a dark place for 5 days. Then the infusion is filtered and diluted: for 10 liters of water take 60 g of garlic infusion and 50 g of soap. Plants affected by aphids, spider mites, and thrips are sprayed in the evening or in cloudy weather. And this could be cabbage, tomatoes, grapes, etc. The second spraying is after 3-5 days. Spider mites disappear after the first or second watering, depending on the degree of infestation. You can use dry garlic leaves: 100-150 g of leaves are infused in 10 liters of water. Treated against aphids and spider mites.
The strong garlic smell works well to repel the carrot fly, which needs to be fought almost all summer. First, you can use the arrows of garlic for this, and then the tops, which are usually thrown away after trimming. The infusion can be prepared as follows: 200 g of arrows are scrolled through a meat grinder, poured with 10 liters of water, added 50 g of grated soap, filtered (after the soap has dissolved).
Anna Kasyanova.
Garlic arrows for the winter: recipes for preparations
Tomato-garlic seasoning
Products are taken by eye, very easy to prepare, and stored in the refrigerator.
Ingredients:
- garlic arrows;
- a little tomato sauce or paste.
How to cook garlic arrows:
Wash the hands to remove dirt and dust particles and pass through a meat grinder. Mix the garlic mass and tomato seasoning in a cup (add enough of it so that the resulting mixture is not very liquid). Then place the garlic seasoning into sterile jars, close the lids and refrigerate.
Dill-garlic seasoning
It’s great to add it to first courses, especially borscht.
Ingredients:
Dill leaves;
- salt;
- sterile polyethylene lids and jars.
How to cook:
Grind the garlic arrows and dill through a meat grinder, mix with salt and place in jars. Sprinkle salt on top, close the seasoning and put it in the refrigerator for storage.
Garlic arrows with vegeta
Ingredients:
- garlic arrows – 700 g;
- mixed greens – 300 g (prepare, for example, thyme and parsley, basil and dill);
- vegeta – 6 tbsp. spoons
How to cook:
Grind the greens and garlic arrows (of course, everything should be clean and dry) through a meat grinder or blender.
In a cup, mix the green mass with the vegeta, transfer to jars, lightly tamping the mixture. Store in the refrigerator, but can be frozen if desired.
Advice: garlic arrows with vegeta can be added to any dish, and the one stored in jars is very good for coating pieces of meat for baking.
By the way, the seasoning can be prepared not only from garlic arrows, but also from the leaves of this amazing plant.
Garlic leaves pickled
Ingredients:
- young garlic leaves;
- water – 1 liter;
- salt – 5 teaspoons;
- vinegar – 2.5 cups;
- sugar – 2 tbsp. spoons.
How to prepare:
Wash the garlic leaves from dust, cut into large pieces, put in boiling water for 2 minutes and then pour over ice water. When the water drains well from the leaves, place them in jars and prepare the marinade.
Stir salt and sugar in water, boil the mixture, pour in vinegar and immediately pour the marinade over the garlic leaves. Cover the jars with lids, sterilize for 5 minutes, and then roll up.
Now you know how to cook garlic arrows and, I hope, the recipes will be useful to you. If I find anything new, I’ll be sure to tell you. I think that anyone who has tried such a country snack at least once will never refuse it. Pickled arrows can be served as a side dish for meat, and you can cook an omelet with fresh ones.
Yes, and one more thought - you can run the garlic cloves through a meat grinder or grind them in a blender and combine them with softened butter, the result will be aromatic and simply awesome, especially for boiled new potatoes or butter.
