What can you cook shooter. Onion arrows are edible flower stalks. Chicken liver with garlic arrows

And ... garlic arrows - not everyone knows the recipes for the last product. But green twigs contain even more vitamins and minerals than chives!

To my shame, I have always thrown them away before, cutting them off to increase the size of the head of garlic (as you know, about 40% of the nutrients go into the arrow). And only last year I learned that they can not only be thrown into a compost heap or poured with boiling water and used to spray plants, but also eat.

For the first time I tried such food at my sister's house, and she brought the recipe for the dish from work. Since that time, I was interested in this ingredient and it turned out that a lot of different sauces, soups, appetizers, seasonings, as well as can be prepared from arrows. Did not know? Then this article will be interesting for you!

Cooking recipes are quite varied. You can, if desired, boil, steam, fry, grind, marinate, add to both the first and second courses, and even use it as a separate food in the form of a paste for sandwiches.

You can talk on this topic for a very long time, but today I propose to dwell on the most popular and interesting options.

In order to end up with delicious food, and not an obscure porridge, I recommend adhering to several principles for preparing garlic shoots:

• cook only from fresh raw materials recently plucked from the garden (to extend the short shelf life of the arrows, they can be frozen for future use);
• use only the soft parts of the shoots (good ones break under the fingers, and excessively hard ones just break);
• throw away the top bulbs with seeds, they are hard and tasteless;
• It is important to rinse the product well before adding it to dishes and dry it on a towel.

When to pick garlic arrows

You need to cut off the arrows as they appear, when they reach a length of about 20-40 cm.If you delay with their collection, then, firstly, the garlic will be smaller, and we will get a weak harvest, and secondly, the shoots will become too tough ...

Basically, garlic "blooms" in June, depending on the weather, either in the beginning or in the middle. That is, this unusual "harvest" can be harvested for a short time, only 1-2 weeks.

The recipe for pickled arrows for the winter

Fortunately, there are recipes for harvesting garlic for the winter. Of course, for spinning you will have to collect a large amount of raw materials, but if you have a garden bed or two, or even more of this plant, then there will be no problem with the product.

The easiest way to prepare this delicacy for the winter is by rolling it into jars, while the recipe for pickled shoots is very simple.

For a good bundle of arrows with already cut buds you will need:

• 1 l. water;
• 50 grams of salt;
• 1 glass of vinegar;
• 50 grams of sugar.

Make a marinade, wash the shoots, cut them into pieces of about 5 cm, put them in jars, pour in a ready-made aqueous solution and sterilize for an additional half an hour. It can be done in a water bath, or it can be done in an oven at a low temperature, so that the marinating is as complete as possible. It remains to roll up the cans, turn them over on the lid and wrap them in a warm blanket. Since marinating the product is quite simple, this is one of my favorite recipes.

How to salt garlic arrows

Some people like preservation more sharply, so it is worth learning how to salt garlic arrows.

The salting method is also quite simple:

• cook and cool the brine - 1 liter. water, 25 gr. regular or 50 gr. fruit and berry vinegar, 50 gr. salt;
• Wash the sprigs of garlic, cut into 15-20 cm pieces;
• dip them in a colander in boiling water for 2 minutes;
• then dip into cold water to stop the cooking process;
• fold into a glass or enamel container;
• pour brine;
• cover with a clean cloth;
• put oppression on top (heavy plate, wooden circle);
• leave warm for 3-4 days, after the appearance of traces of fermentation for another couple of days, and then take out into the cold;
• as the pickles are used, it is worth adding new brine to it so that the garlic does not stay dry.

This dish goes well with meat, fries, or it can be a stand-alone snack.

Garlic arrow paste without sterilization

My friend's best summer treat is garlic arrow paste, which her family spreads on bread for soups and borscht, uses for pickling meat and just as a seasoning. The thing is really interesting, piquant, for those who like spice.

The paste is made quite simply, and it can be stored in the refrigerator for a long time, which allows the product to be stored in this way in winter. True, for lovers of such a seasoning, jars with the composition do not linger for a long time ...

For the paste you need:

• 800 grams of twigs;
• 1 tbsp salt;
• 1.5-3 tbsp vegetable fat;
• optional spices - pepper, coriander.

The arrows are washed, towel dried, tough ends and seeds are removed, chopped randomly and folded into a blender. The rest of the ingredients are added there, interrupted into a homogeneous mass (you can twist it through a meat grinder, but then the consistency will be slightly different). It remains to transfer the paste into clean, sterile jars and close with sealed lids, store in a cellar or refrigerator.

Freeze Garlic Arrows

Food lovers want to enjoy garlic not only for a couple of weeks a year, but all the time, and there is a way out - just freeze the product.

The procedure is the same as for vegetables, herbs and berries. Raw materials need to be washed, cleaned of unnecessary parts (seeds and a hard base), dried a little, cut into convenient pieces of 5-7 cm, folded into portioned bags and first cooled in the refrigerator, and then frozen. Skillful housewives already know what can be prepared from such a blank.

How to cook fried garlic arrows

Personally, I really like fried arrows, which are easy to prepare, and you can use different recipes.

The easiest option:

• cut the shoots washed and cleaned of excess parts;
• heat the pan, pour in vegetable oil;
• add arrows there, salt immediately so that they let the juice out;
• stirring, fry until half cooked (this way the product tastes better).

You can also add either soy sauce or tomato paste at the very beginning, so the taste of the dish changes significantly - a pleasant variety!

Korean style garlic arrows

I also tasted Korean-style garlic arrows on a visit, of course, a little spicy, but tasty.

• 500 grams of shoots (it is better to take fresh ones, but a frozen blank, pulled out of the freezer in 10-12 hours and melted on its own, is also suitable);
• 70 ml. vegetable oil;
• 0.5 - 1 pod of red pepper;
• 50 ml. soy sauce;
• 0.5 tsp Sahara;
• 1 tsp ground or whole coriander;
• 6-8 pcs. carnations;
• a handful of peppercorns;
• 10 gr. sesame seed;
• 1 tbsp vinegar.

Wash the arrows, peel, dry, cut into pieces of 4-5 cm. In a large stewpan or cauldron, heat the oil, and at this time grind the spices in a mortar (to simplify the procedure, all additives can be taken already ground). Put the seasonings in a bowl, mix, let saturate the oil for 8-10 seconds, and then add garlic there, fry until soft, stir in sugar and soy sauce.

When they turn olive green, add vinegar and sesame seeds, remove from heat, cool and, after chilling, serve.

Garlic arrow salad

The product can be added to a salad, I came across several interesting recipes, but, I confess, I have not tried everything myself.

But I really liked the salad with the egg, I took the recipe from a friend:

• take shoots of garlic, vegetable oil, tomatoes, salt, spices, raw chicken eggs;
• Wash arrows, chop, stew in a pan with a spoonful of water until olive green;
• salt, sprinkle with spices;
• add diced tomatoes, fry everything together for about 5 minutes;
• drive eggs into a frying pan, mix quickly, after thickening, remove from heat and cool.

Although this dish is positioned as a salad, it reminds me more of an omelet with vegetables, but more spicy. What I like about him is that you can cook such food in literally half an hour, if you have the ingredients at hand.

So do not throw out the garlic arrows, because there are many cooking recipes for every taste. Now you know how to cook a product! Bon appetit, add new items to your recipe bank using our blog and don't miss interesting articles thanks to a subscription!

How and what to cook from garlic arrows - recipes for delicious dishes

At the beginning of summer, winter garlic throws out tall peduncles - garlic arrows that must be broken off. But what to do with them next - everyone decides for himself. Someone considers them a useless product, while others are happy to prepare seasonal delicacies from garlic shoots. Very often, arrows are thrown out for the simple reason that they do not know how to find a use for them. They heard something, read something, and maybe even tried it at a party, but the recipe was eventually forgotten. Do not rush to throw out the arrows, you can cook many healthy and tasty dishes from them. We offer you a selection of interesting recipes in which garlic arrows will be the main or additional ingredient.

Recipes garlic arrow dishes

Garlic Arrow Omelet

There are no proportions in the recipe. The omelet mixture is prepared in the same way as for a regular omelet - eggs are beaten with milk (or water) and salt. Garlic arrows are cut into small pieces (cut off the spouts), fried in vegetable oil until the color and softness change (the color turns dark green). Sprinkle with pepper if desired. Ready garlic arrows are poured with an omelet mixture, a small fire is made and the omelet is brought to readiness under a lid. You can do it in different ways, for example, fry the arrows with carrots or in a tomato.

Braised garlic arrows

In addition to the actual garlic arrows, 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 - salt to taste and fill with tomato juice. We make a small fire, simmer under the lid until tender. To taste, the ready-made arrows are very reminiscent of sharp little mushrooms.

Fried garlic arrows

Again, a recipe without proportions - everything is very simple in it. My arrows, cut off the seed part, cut into small pieces. Put in heated vegetable oil and add some salt immediately. The arrows will highlight the juice in which they will stew. When the juice has evaporated and the arrows are soft, you can increase the heat and fry the arrows until tender. It takes about ten minutes, no more. Can be served as a side dish for meat, 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.

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, put the bell pepper in a frying pan. After a couple of minutes, send the chicken liver to the vegetables (it can be cut into pieces), salt and pepper to taste, fry over medium heat until tender. The readiness of the liver can be determined by the flowing juice - it should be transparent. If desired, at the end of cooking, you can fill the dish with sour cream - it will be even tastier. Do not 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 the liver is overexposed, 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 ribs into portions, add salt, 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, simmer for about an hour (until the meat is tender). 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 Arrow Salad

Ingredients: 3 bunches of garlic arrows, 3 cloves of garlic, 1 tsp. vinegar (6 or 9%), 0.5 tsp. sugar, 1 tbsp. l. spices for Korean carrots, salt or soy sauce, vegetable oil, a few bay leaves.

Finely break the lavrushka. Cut the garlic arrows into slices 4-6 cm long. Heat the oil, fry the arrows until soft. Add sugar, lavrushka, Korean carrot seasoning, vinegar. Season with salt or soy sauce. Be sure to try so as not to oversalt! Heat the salad, turn it on low and wait until the sauce thickens. Cool, add garlic, passed through the garlic. The salad needs to be infused, so do it in advance. It goes well with young potatoes and meat, and as an appetizer it will also be good.

Don't wait for the garlic arrows to thicken - in this form, they are already unfit for food. They will give off aroma, but the taste will be fibrous, tough. The best time to harvest is when they are medium in thickness, dark green in color with thin skin. After cutting, they can lie no more than a week - then the arrows turn yellow and coarse.

Fried arrows of garlic. Extremely simple food. And at the same time very tasty. It is good both as a separate dish and as a side dish or part of it.

• Arrows of garlic
• Butter for frying

Cut off the inflorescences, Cut the remaining arrows into pieces convenient for you. For me, the most convenient pieces are 3-4 cm long.

Melt the butter in a skillet.

Put chopped garlic arrows in hot oil.

Salt them and fry until soft.

Strictly speaking, that's all. It goes very well as a light side dish to anything. Or as a fairly independent dish. In this case, it was used as an addition to an omelet for breakfast.

Recipe 2: fried garlic arrows for the winter

2-3 bunches of garlic arrows,
2-3 cloves of garlic
1 tbsp seasonings for Korean carrots,
1 tsp apple cider vinegar
½ tsp Sahara,
3-4 bay leaves,
vegetable oil, salt or soy sauce to taste.

Cut the garlic arrows into pieces and fry them, stirring occasionally, in a pan with heated vegetable oil until soft. Add sugar, chopped bay leaves, Korean carrot seasoning, vinegar, salt, or soy sauce to taste and wait for the mixture to thicken. Turn off the heat, cool, add garlic passed through a press. Divide the cooked mass into jars, close the lids tightly and store in the refrigerator.

Recipe 3: fried garlic arrows with egg

• Garlic arrows - 200 g
• Eggs - 2 pcs.
• Dill - 1 bunch.
• Salt to taste

Wash the garlic arrows and cut off the flowers. We cut them 2 centimeters in length.

Heat vegetable oil in a frying pan, but it is better to take butter (the taste will be softer).
Pour out the arrows and simmer for 3-5 minutes until soft. They will slightly change color and the aroma will become brighter.

Then add chopped dill.

In a separate container, beat the eggs and salt with a fork and fill in the garlic arrows.
Fry eggs until tender.

And now our dish is ready!

Recipe 4: fried garlic arrows in teriyaki sauce

garlic arrows - 750 gr. (in a purified form - 650 gr.)
olive oil - 2 tablespoons
teriyaki sauce - 2 tablespoons
soy sauce - 1 tablespoon
ground black pepper
lemon juice - 1 tablespoon

Wash the garlic arrows. This is what the arrows of garlic look like.

They are always twisted like this. Cut off the uppermost part (crown) at the arrows.

And cut the arrows into pieces, just do not cut into long pieces, it will be inconvenient to eat.
It turned out to be a whole bowl of fragrant arrows of garlic.

Send our arrows to the olive oil skillet.
Fry for a few minutes, until tender.

Then add soy sauce, teriyaki sauce and lemon juice.
Stir and fry over low heat for a few more minutes.

I served fried arrows to the salmon steak. Very tasty!

Recipe 5: arrows of garlic fried in soy sauce

• Garlic arrows - how much to eat
• Soy sauce - ½ tbsp
• Garlic - 3-5 cloves
• Vegetable oil - 2-3 tbsp.

Add sauce and garlic to taste and depending on the number of arrows.

Wash the garlic arrows and cut into small pieces.

Put arrows in hot oil.

Fry over medium heat until tender.

Readiness is determined by appearance and taste. We like the arrows to be a little fried, a little crispy, but soft.

3-5 minutes before the end of cooking, add soy sauce and garlic passed through a press.

Fried garlic arrows are ready and now you can dine with gusto =)

Recipe 6: fried garlic arrows with tomato paste and sour cream

• Garlic arrows - 200 grams
• Tomato paste - 1 tablespoon
• Sour cream -2 tablespoons
• Sunflower oil - 1 tablespoon
• Garlic - 2 cloves
• Parsley
• Salt, pepper - to taste

Garlic arrows need to be washed and cut into medium
pieces.

Then the tomato paste must be mixed with sour cream.

Now fry the garlic arrows in sunflower oil until golden brown. When the arrows are a little browned, add sour cream with
tomato paste.

Mix everything, salt and pepper to taste. Peel the garlic, chop finely and add to the arrows. Simmer the garlic arrows until fully cooked, for 10 -15 minutes. Simmer over low heat.


Fried garlic arrows are ready. Can be served at the table. You can serve them with any
light salad garnish.

Recipe 7: how to fry garlic arrows with egg and tomato

• garlic arrows (how much there are), but preferably at least a pound;
• 2-3 raw eggs;
• tomato (these are tomatoes, minced with garlic and salt and boiled, usually rolled up for the winter for borscht, such as thick tomato juice), or ketchup or adjika - to taste, about 1/3 cup, you can do without it, but tastier with tomato;
• butter or vegetable oil (2-3 tablespoons);
• salt (if with tomato - then without salt), ground black pepper.

1. Boil half a pot of water.
2. Throw garlic arrows into boiling water for 2 minutes, put it in a colander or simply drain the water from the pan.

3. In a cauldron or frying pan, heat up the oil, put our arrows there and fry for about two minutes.
4. Shake the eggs with a fork with a pinch of salt and pour in the garlic arrows, mix.
5. Pour the tomato / ketchup / adjika into the pan and stir again. If without tomato, then salt. And pepper.
6. Cover with a lid and simmer for 5 minutes.

Mmm ... Bon appetit! 🙂

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

The beneficial properties of garlic and its shoots have long been known. Eating arrows of this plant improves digestion, normalizes blood pressure, blood condition, and helps prevent viral diseases. In cooking, there are many recipes for garlic arrows, they are served fried, they make pasta for sandwiches, add to soups, salads, and canned for the winter.

How to cook garlic arrows

Arrow-shaped shoots are formed during the ripening of winter garlic. The collection period in the summer is very short, only 2-3 weeks. Shoots must be cut before flowering begins. This can be done with scissors, a knife, or a pruner. Young shoots are particularly soft. Garlic stalks go well with other vegetables, meat products, eggs. The shoots of this plant are eaten fresh, prepared using various techniques, pickled and preserved.

Arrow Dishes

In oriental cuisine, the arrows are lightly fried in a wok. The process takes only a few minutes to preserve the beneficial properties of the plant. Europeans use garlic shoots to make sauces based on cheese, vegetable oil with the addition of spices and lemon juice. Young sprouts are eaten fresh, used as a sandwich filling or as an independent delicious side dish for meat dishes.

How to close for the winter

Colds provoke the development of colds in humans. As a preventive measure, use garlic shoots, properly harvested in the summer. The beneficial properties of any food product are preserved with minimal heat treatment. So how do you close your garlic for the winter to ensure you have a reliable source of vitamins? The shoots are dried, the arrows are frozen in the freezer, marinated or rolled up in jars.

Garlic shooter recipes

There are many recipes explaining how to make garlic arrows. Thanks to the step-by-step instructions with the photo below, you can master the one you like. Before preparing each dish, the shooters need to cut the buds, that is, get rid of the onion on top. Inside it are hard seeds that are difficult to bite through, they can disrupt the consistency and taste of the dish.

Fried

• Cooking time: 15 minutes.
• Servings Per Container: 2 Persons.
• Calorie content of the dish: 136 kcal per 100 g.
• Cuisine: Asian.

Garlic sprouts, fried in oil, are served as a side dish with meat, cheese or egg dishes. Fried garlic sprouts taste like mushrooms. The stems go well with soy, tomato sauce, mustard, tomato juice. Many Asian dishes taste spicy. This recipe is no exception, in addition to the natural pungency of garlic, a mixture of ground peppers is added to it. A side dish of fried garlic stalks is not recommended for future use, it is better to eat a freshly prepared dish.

Ingredients:

• garlic arrows (bunch) - 1 pc .;
• butter - 20 g;
• vegetable oil - 2 tbsp. l .;
• soy sauce - 2 tbsp l .;
• Italian herbs - 1 tsp;
• salt, a mixture of ground peppers - to taste.

Cooking method:

1. Peel off green shoots, wash well and dry. Cut the stems about 4 cm long.
2. Preheat a skillet, pour in vegetable oil, then add butter for flavor.
3. Reduce heat, lay out chopped arrows.
4. Salt a little to let the garlic juice. Season with Italian herbs and a mixture of ground peppers for a zest.
5. Pour in the soy sauce and simmer for 5 minutes.

Pickled arrows

• Servings Per Container: 10 Persons.
• Calorie content of the dish: 24 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

The pickling process makes the garlic arrows less nutritious. This method of preparation preserves the useful properties of the product as much as possible. The stems are poured with marinade, stored in food containers, tight zip-lock bags in the refrigerator, or canned in glass jars. Pickled shoots are eaten as a delicious stand-alone dish or served as a side dish.

Ingredients:

• garlic arrows - 500 g;
• water - 500 ml;
• vinegar - 50 ml;
• spices to taste;
• sugar and salt - 25 g each

Cooking method:

1. Rinse the young garlic shoots thoroughly. Cut off the onion.
2. Cut the stems into portions, blanch for 3 minutes, then fold over a sieve.
3. Prepare clean jars, preferably sterilized.
4. Place spices tightly on the bottom, such as currant or cherry leaves, horseradish.
5. Fill the jar with chopped garlic arrows to the top.
6. For the marinade, boil water, add vinegar, 25 grams of salt and sugar each.
7. Pour the marinade and roll up the jars or cover with special lids for preservation.

Pickled arrows

• Cooking time: 10 minutes + 7 days + 14 days.
• Servings Per Container: 10 Persons.
• Calorie content: 53 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

The recipe for pickled garlic arrows differs from pickled ones in the absence of vinegar and spices, as well as in the cooking time. The product should ferment naturally. This will be facilitated by the standard spices: salt and sugar. Pickled shoots are served as a snack or as a side dish for a wide variety of dishes. Such dishes have a beneficial effect on digestion.

Ingredients:

• garlic arrows - 1 kg;
• water - 1.5 l;
• sugar and salt - 100 g each

Cooking method:

1. Rinse the garlic, discard in a colander. Cut with scissors into 5-10 cm pieces.
2. Fill the sterilized jars to the top with garlic stalks. You can put some dill greens.
3. Prepare the brine in a separate saucepan. Dissolve salt, sugar in cold water.
4. Pour the brine over the garlic. Put each on a plate or saucer and cover with a lid, preferably nylon, but too tight.
5. Leave at room temperature for a week.
6. The liquid from the jars will periodically flow out, from time to time it will need to be poured back into the jar.
7. After a week, pour the brine from the jars into a saucepan, bring to a boil and add the garlic again. Close the lids and refrigerate for two weeks.

Korean style garlic arrows

• Cooking time: 20 minutes.
• Servings Per Container: 2 Persons.
• Calorie content of the dish: 89 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Asian.
• Complexity of preparation: easy.

Korean Garlic Arrow Recipe is a spicy, savory dish. Asian-style shoots go well with meat, especially pork. For seasoning, you can use a store-bought Korean carrot mix or create a bouquet yourself. You can add coriander, black pepper, cloves, and sesame seeds to the garlic base.

Ingredients:

• garlic arrows - 500 g;
• vegetable oil - 50 ml;
• hot pepper - 1 pc.;
• soy sauce - 50 ml;
• cloves - 8 pcs.;
• sesame seeds - 2 tsp
• coriander - 1 tsp;
• rice vinegar - 1 tbsp. l .;
• black peppercorns and sugar - 0.5 tsp each.

Cooking method:

1. Grind all dry spices in a mortar, add finely chopped hot peppers and grind again.
2. Heat a cauldron (frying pan), pour in oil and heat well.
3. Pour the spices into the oil and fry lightly.
4. Add garlic stalks and cook until soft.
5. Pour in the sauce and add sugar, stir thoroughly until the stems darken.
6. Then add vinegar, sesame seeds and simmer over low heat.

With carrots and onions

• Cooking time: 20 minutes.
• Servings Per Container: 2 Persons.
• Calorie content of the dish: 55 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

Garlic sprout salad with carrots and onions is a seasonal low-calorie dish that can be consumed without a twinge of conscience for dinner. The recipe is very simple, and the dish itself does not lose its flavor after cooling. You can add other vegetables to it, for example, bell peppers. This salad goes well with porridge, meat and egg dishes. It is able to replace a whole meal for people who follow the principles of proper nutrition.

Ingredients:

• garlic arrows - 500 g;
• lean oil - 30 ml;
• carrots - 1 pc.;
• onions - 2 pcs.;
• salt, pepper - to taste;
• sesame seeds - 1 tsp

Cooking method:

1. Peel vegetables. Cut off the bulbs from the shoots.
2. Cut the stems into 4 cm pieces, cut the onion into half rings, grind the carrots on a grater.
3. First fry the onion until transparent, then add the carrots, lightly fry, then add the garlic.
4. Cover the container with a lid and simmer for a few minutes.
5. Add heat, salt and pepper.
6. Decorate the finished dish with sesame seeds.

Garlic arrow paste for the winter

• Cooking time: 40 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 70 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Complexity of preparation: easy.

A variety of recipes for garlic blanks for the winter provide an opportunity to provide yourself and your family with a good antibacterial agent, a source of vitamins during hypovitaminosis. Garlic shoots paste is added to salads, soups, used as a spread on sandwiches, delicious garlic oil, bacon, Italian pesto sauce are prepared. It is frozen in the freezer or rolled up in jars and stored in a cool place.

Ingredients:

• garlic arrows - 500 g;
• sunflower oil - 2 tbsp. l .;
• salt - 1 tsp

Cooking method:

1. Wash the shoots under running water, cut off the inflorescences.
2. Pass the garlic greens through a meat grinder, chop with a blender or in any convenient way until a pasty state.
3. Pour sunflower or olive oil into the resulting mass.
4. Salt to taste, stir until smooth, the paste is ready.

Garlic arrowhead appetizer

• Cooking time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 105 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

A simple snack mix paired with bread or crisp bread makes a great seasonal snack. Garlic shoots go well with boiled eggs, chopped omelet, hard cheese, butter or vegetable oil, lard. You can add your favorite spices and herbs to the mixture to add piquancy. To make a hot snack, add a few cloves of regular garlic and some ground pepper.

Ingredients:

• garlic arrows - 500 g;
• chicken eggs - 4 pcs.;
• hard cheese - 100 g;
• sour cream - 100 ml;
• salt, spices - to taste.

Cooking method:

1. Boil 4 chicken eggs, then cut them into cubes.
2. Wash the shoots of garlic, dry, chop finely.
3. Grate hard cheese.
4. Salt, add salt, spices to taste, season with sour cream and mix thoroughly.
5. Serve on a slice of rye bread. The dish can be garnished with a scallion feather.

Garlic Arrow Soup

• Cooking time: 50 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 67 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Complexity of preparation: medium.

The original recipe for puree soup with stalks of garlic will appeal to the most sophisticated guests and family members. It's easy to make with a hand or conventional blender, but how do you make a puree soup without this equipment? You can get closer to the desired consistency with a potato pusher. This recipe is lean, but meat broth is allowed instead of vegetable broth.

Ingredients:

• garlic arrows - 1 bunch;
• vegetable broth - 1.5 l;
• potatoes - 6 pcs.;
• celery (stems) - 2 pcs.;
• onion - 1 pc .;
• carrots - 1 pc.;
• vegetable oil - 1 tbsp. l .;
• salt, freshly ground pepper, bay leaf, parsley - to taste.

Cooking method:

1. Peel all vegetables, rinse and dry.
2. Cut the potatoes into 2 cm cubes. Onions, celery and carrots into smaller cubes. Peel off the stems from the bulb.
3. Preheat a saucepan, pour in vegetable oil and heat well. Fry onions, carrots, celery in it, add bay leaves.
4. Cook until the onions are translucent, add the shoots and sauté all vegetables for another three minutes.
5. Add potatoes to frying, fill everything with broth, salt and pepper. When the soup boils, cover it, reduce heat, and cook for about half an hour until the potatoes are tender.
6. Let the soup cool slightly and grind all ingredients with a blender until puree.
7. Decorate the finished dish with parsley leaves.

Video

Discuss

Garlic Arrow Recipes