Garlic Arrow Recipes

The content of the article

• How to cook garlic arrows
• Arrow dishes
• How to close for the winter
• Garlic Arrow Recipes
• Fried
• Pickled Arrows
• Pickled arrows
• Korean Garlic Arrows
• With carrots and onions
• Garlic shooter paste for the winter
• Garlic Arrow Snack
• Garlic Arrow Soup

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

How to cook garlic arrows

Shoots in the form of arrows are formed during the ripening of winter garlic. The period of their collection in the summer is very short, only 2-3 weeks. Shoots need to be cut in time before flowering begins. This can be done with scissors, a knife or a pruner. Young shoots are particularly soft. Garlic stems go well with other vegetables, meat products, and eggs. The shoots of this plant are consumed fresh, prepared using various techniques, pickled and canned.

Arrow dishes

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

How to close for the winter

Colds provoke the development of colds in humans. As a prophylaxis, they use garlic shoots correctly harvested in the summer. The beneficial properties of any food product are preserved with minimal heat treatment. So, how to close garlic for the winter to provide yourself with a reliable source of vitamins? The shoots are dried, the arrows are frozen in the freezer, pickled or rolled into jars.

Garlic Arrow Recipes

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

Fried

• Cooking time: 15 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 136 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Asian.
• Difficulty: easy.

Garlic shoots fried in oil are served as a side dish for meat, cheese or egg dishes. Fried sprouts of garlic taste like mushrooms. The stalks go well with soy, tomato sauce, mustard, tomato juice. Many Asian dishes taste spicy. This recipe is no exception, except for the natural sharpness 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, ground pepper mixture to taste.

Cooking method:

1. Strip the green shoots, wash and dry well. Cut stems about 4 cm long.
2. Preheat the pan, pour in the vegetable oil, then add the butter for taste.
3. Reduce the fire, lay out the chopped arrows.
4. Salt a little so that the garlic starts the juice. Season with Italian herbs and ground pepper mixture for piquancy.
5. Pour in soy sauce and let stew for 5 minutes.

Pickled Arrows

• Cooking time: 20 minutes.
• Servings Per Container: 10 Persons.
• Calorie dishes: 24 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

The pickling process makes garlic arrows less calorie. This cooking method preserves the useful properties of the product as much as possible. Stalks are poured with marinade, stored in food containers, tight bags with zip lock in the refrigerator or canned in glass jars. Pickled shoots are eaten as a tasty, 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 the onion.
2. Cut the stalks into batch slices, blanch for 3 minutes, then fold to a sieve.
3. Prepare clean jars, preferably sterilized.
4. Place spices firmly on the bottom, such as currant or cherry leaves, horseradish.
5. Top the jar with chopped arrows of garlic.
6. Boil water for the marinade, add vinegar, 25 grams of salt and sugar.
7. Pour marinade and roll up jars or close with special lids for preservation.

Pickled arrows

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

The recipe for pickled garlic arrows differs from the pickled ones in the absence of vinegar and spices, as well as the cooking time. The product should naturally ferment. Standard spices will contribute to this: salt and sugar. Pickled shoots are served as a snack or as a side dish for a wide variety of dishes. Such foods 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 pieces 5-10 cm long.
2. Fill the sterilized jars to the top with garlic stems. You can put a little green dill.
3. In a separate pan, prepare the brine. Dissolve salt, sugar in cold water.
4. Pour the garlic with brine. Put each on a plate or saucer and cover with a lid, better than kapron, but too tight.
5. Leave at room temperature for a week..
6. The liquid from the jars will periodically leak, from time to time it will need to be poured back into the jar.
7. After a week, drain the pickle from the cans into the pan, bring to a boil and pour the garlic again. Cover and refrigerate for two weeks.

Korean Garlic Arrows

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

Korean garlic shooter recipe is a spicy, spicy dish. Asian-style shoots go well with meat, especially pork. As a seasoning, you can use a store mix for Korean carrots or create a bouquet yourself. Coriander, black pepper, cloves and sesame seeds can be added 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 pepper and sugar – 0.5 tsp each.

Cooking method:

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

With carrots and onions

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

Salad of garlic shoots with carrots and onions is a seasonal low-calorie dish that you can eat for dinner without a twinge of conscience. The recipe is very simple, and the dish itself does not lose taste after cooling. You can add other vegetables, for example, bell pepper. This salad goes well with cereals, meat and egg dishes. It can replace a whole meal with people who follow the principles of good nutrition..

Ingredients:

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

Cooking method:

1. Peel the vegetables. Cut the bulbs from the shoots.
2. Cut the stems into pieces of 4 cm, onions need to be cut in half rings, grind carrots.
3. Fry the onion first until transparent, then add the carrots, lightly fry, then add the garlic.
4. Cover the container and simmer for a few minutes..
5. Add fire, salt and pepper.
6. Decorate the finished dish with sesame seeds.

Garlic shooter 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.
• Difficulty: easy.

A variety of recipes for garlic preparations for the winter provide an opportunity to provide yourself and your family with a good antibacterial agent, a source of vitamins during hypovitaminosis. The paste from the shoots of garlic is added to salads, soups, used as a spread for sandwiches, delicious garlic butter, lard, Italian pesto sauce are prepared. It is frozen in a 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, grind using a blender or in any convenient way until pasty.
3. Pour in the resulting mass of sunflower or olive oil.
4. Salt to taste, mix until smooth, pasta is ready.

Garlic Arrow Snack

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

A simple snack mixture combined with bread or bread will be a wonderful seasonal snack. Garlic shoots go well with boiled eggs, chopped omelettes, hard cheese, butter or vegetable oil, lard. You can add your favorite spices to the mixture to spice it up. To make a savory snack, add a few cloves of ordinary garlic and a little 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. Cook 4 chicken eggs, then cut them into cubes.
2. Rinse garlic shoots, dry, chop finely.
3. Hard cheese grate.
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 decorated with a feather of green onions.

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.
• Difficulty: medium.

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

Ingredients:

• garlic arrows – 1 bunch;
• vegetable broth – 1.5 l;
• potatoes – 6 pcs.;
• celery (stalks) – 2 pcs.;
• onions – 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 cubes, 2 cm side. Onions, celery and carrots – into smaller cubes. Peel the stems from the bulb.
3. Heat the pan, pour in the vegetable oil and heat it well. Fry onion, carrots, celery in it, add bay leaf.
4. Cook until the onion is translucent, add the shoots and fry all the vegetables for another three minutes.
5. Add potatoes to the roasting, fill with broth, salt and pepper. When the soup boils, cover it with a lid, reduce the heat and cook for about half an hour until the potatoes are ready.
6. Let the soup cool a little and grind all the ingredients with a blender to a puree state.
7. The finished dish can be decorated with parsley leaves.