How and what to cook from garlic arrows - delicious recipes

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 cook 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 somewhere, 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 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 options, for example - fry the arrows with carrots or in a tomato.

Braised 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 - 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. This 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.

We cut the onion and bell pepper half rings, garlic arrows - in 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 (you can cut it 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 garlic cloves, 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 for collection - this is when they are medium in thickness, dark green with a thin skin. After cutting, they can lie no more than a week - then the arrows turn yellow and coarse.

Garlic arrows have a pleasant taste and aroma; they are used to prepare many interesting dishes and preparations for the winter. They can be boiled, fried, pickled, salted, and even frozen. Many hostesses ask: how to prepare arrows of garlic to get tasty preparation for the winter? The main thing is to have time to collect the garlic arrows in time, before they become tough. Use only young, tender shoots that have not yet blossomed.

Preparation of garlic shooters and containers for harvesting for the winter:

• Garlic arrows for preparing blanks can be left whole or cut into cubes, rings, chopped into a paste. The taste of the finished snack does not depend on the cutting shape of the main product.
• Normal salt is used, not iodized.
• For storing such blanks, it is more advisable to take small jars, for example, with a capacity of 300 or 500 ml.
• Jars for blanks must certainly be clean: before filling, they are well sterilized with boiling water. Pour boiling water into the washed clean jars to 1/3 of their volume. This sterilization lasts 5 minutes. Then the water is poured out and the jar is filled with food.
• When preserving garlic arrows, it is best to play it safe and carry out the second sterilization step, which the filled jars undergo. To do this, put a small linen napkin at the bottom of the pan so that the jars do not burst, bring the water to a boil, put a prepared jar filled and covered with a lid in it and boil over low heat (you can sterilize using a home electric grill by placing a jar there for 10-15 minutes). The sterilization time for cans with garlic preservation depends on their volume, 0.3 and 0.5 liters are sterilized for 20 minutes, 1 liter - 30 minutes.

Pickled garlic shoots: 2 ways

1 way

Products:

• arrows of garlic;
• table vinegar - 100 g;
• salt 70 g (2 tbsp. l. and 1 tsp.);
• sugar - 50 g;
• water - 1 l.

Preparation

1. Wash the shoots, cut into strips of 7-10 cm.
2. Remove excess bitterness from arrows. To do this, put the chopped arrows in a colander and lower them into a pot of boiling water for 1-2 minutes, then remove and rinse. cold water.
3. Hold the lids in boiling water for 4-5 minutes.
4. For brine, mix water, sugar and salt, boil. Then add vinegar.
5. It is necessary to place the prepared garlic arrows tightly in jars (pre-sterilized) in an upright position, fill with brine and cover with lids.
6. This is followed by resterilization (see above for how to do this).
7. Then close the jars with lids, turn upside down and close with a cloth to cool naturally.

Method 2

1. Prepare the garlic arrows as in the first method, cut to the size of the prepared jars.
2. Blanch the hands for a few minutes.
3. In each sterilized jar, place a few black peppercorns, some dill seeds or its inflorescence, a small uncut chili pepper and a bay leaf. Fill the top with chopped garlic shoots.
4. Pour 1 tbsp into each jar. l. salt and sugar (based on a 1 liter jar), pour boiling water, add 2 tbsp. l 9 or 5% vinegar.
5. Store workpieces in a cool, dark place.

This recipe differs from the previous one in that such a snack is not prepared for long-term storage, but for quick use.

Ingredients:

• garlic arrows - 500 g;
• bay leaf, currant, cherry - 2-3 pcs.;
• dill greens 70 g;
• fresh horseradish root - 20 g;
• water - 500 ml;
• salt - 35 g (1 tbsp. l. with a slide).

Preparation

1. For brine, mix water and salt, boil.
2. Rinse the garlic arrows, dry, chop arbitrarily.
3. Be sure to rinse the dill greens well. Horseradish wash and clean.
4. Finely chop or chop horseradish and dill using a blender, food processor or a simple meat grinder.
5. Put garlic arrows, a mixture of horseradish with dill, a few leaves in a sterilized jar.
6. Then pour the brine on the stacked products, cover and leave to cool.
7. After 4-5 days, your aromatic and gently spicy snack is ready to eat!

Ingredients:

• arrows;

for the marinade:

• water - 700 ml;
• glass vegetable oil;
• salt - 1 tbsp. l .;
• glass sugar;
• tomato paste 500 g;
• apple cider or table vinegar in a glass.

Preparation

1. Prepare the marinade. To do this, mix the ingredients for the marinade, except for the vinegar.
2. Chop the arrows and put in the marinade. Boil for 15-20 minutes, add vinegar a few minutes before the end of cooking.
3. Arrange in sterilized jars, close with lids, turn over and wrap to cool.

This very spicy sauce can replace the usual mayonnaise or horseradish on your table.

Products:

• arrows of garlic - 500 g;
• salt - 100 g (3 tablespoons and 1 tsp);
• dried coriander - 1 tsp (4 d).

Preparation

Carry out the primary processing of the shoots as in the previous recipes, grind to a puree-like state of a homogeneous consistency. Add coriander and salt, stir and distribute in sterile storage jars. Store at 4-6 ° C for two weeks.

Advice! For a more delicate consistency, vegetable oil can be added to the recipe. But in this case, the shelf life of the sauce is reduced to one and a half weeks, since the process of making the sauce does not provide for the heat treatment of products.

To prepare various dishes in winter, it is not necessary to buy fresh herbs in the store; it is enough to freeze them in summer or autumn. This is a very convenient and not time-consuming way of harvesting. In addition, greens in this case are not subjected to heat treatment and retains a maximum nutrients.

Only young shoots of garlic shoots are used as ingredients.

Processing sequence:

• wash the garlic arrows, dry with a linen napkin or towel;
• cut into any shape, you can arbitrarily;
• put in a plastic bag or freezer container, keep in the refrigerator for 9-10 hours;
• place for further freezing and storage in the freezer.

You can also make frozen garlic diced in portions. The advantage of this method is that at any time you can get just as much frozen food as you need at the moment. To do this, you need to rinse and dry the arrows, then grind them in a blender or using a combine into a homogeneous mass. Next, put the garlic puree in ice-freezer containers and send to freeze.

The arrows that gardeners usually pick from young garlic bushes can come in handy in the kitchen. You can cook many delicious dishes from them, or even preserve them for the winter in the form of a spicy snack.

Fried garlic arrows

Cut young garlic arrows (200-250 g) into pieces 3-4 cm long. Put them in a frying pan with heated oil (1 tablespoon butter and 1 tablespoon vegetable). To make them let juice faster, salt them. Simmer the arrows for 5 minutes until soft - do it over medium heat. Then turn up the heat and make sure that the arrows are fried to a crust. You can add some thin strips of sun-dried tomatoes to this dish.

Fried arrows can be served with any tomato sauce or use them as a side dish with meat or chicken.

Garlic arrows stewed with vegetables

For this dish you will need:

• arrows of garlic - 200 g;
• onion - 1 pc .;
• garlic - 2 cloves;
• green peas - 200 g;
• carrots - 2 pcs.;
• sweet pepper - 1 pc.;
• vegetable oil - 2 tablespoons;
• salt, pepper - to taste.

Cut the onion into half rings and fry in oil until soft. Place arrows and carrots, cut into small pieces, to the onion. Sweat all together for 5 minutes. Add green pea and Bell pepper slices. Simmer the vegetables for another 5 minutes, and then put the garlic and salt and pepper passed through a press. When the arrows are completely soft, set the dish away from the heat. Sprinkle with parsley when serving.

Garlic arrows and pork stew

For this dish, take all the products equally: young arrows, pork pulp and onions. Cut all the ingredients into equal pieces and fry in separate pans until they are almost ready. It is better to fry on olive oil... Then put the vegetables and meat in a deep saucepan and salt to taste. Pour in a little vegetable broth or ordinary boiled water and simmer over low heat for about 10 minutes. Serve this dish hot and sprinkle with roasted sesame seeds.

Garlic Arrow Pasta

This pasta resembles a Pesto sauce and can be used for sandwiches, for adding to pasta or for dressing salads. In the latter case, the paste must be additionally diluted with olive oil. How to prepare and store pasta:

• Put 250 g young shooters, 1/2 tsp in a blender bowl. salt, 1 tbsp. olive oil, 1 tablespoon lemon juice, a little lemon or lime zest, a pinch of ground pepper.
• Turn on the blender to low speed and interrupt the sauce for 2-3 minutes.
• Increase the power to the maximum and beat until the paste brightens a little and becomes very pliable.
• Transfer the pasta to a jar with a lid.
• Store the delicacy in the refrigerator.

Pickled garlic arrows

Put the garlic arrows in half-liter jars, previously washed with soda and doused with boiling water. Place slices of garlic (2-3 pieces) and bay leaf (1 piece) between them. Pour boiling water over the arrows and let the contents cool. When the water becomes room temperature, drain it into a saucepan and add 2 tsp. sugar, 1 tsp. salt and 2 tsp. vinegar 9% - this amount is calculated for one jar. Bring the marinade to a boil and pour over the contents of the jars. Seal the lids and wrap the blank with a blanket. After 24 hours, place the pickled arrows in the pantry.

Garlic arrows are very freeze-resistant. In winter, it is easy to prepare all the dishes described above from them. To freeze the arrows, you first need to hold it in boiling water for 1-2 minutes, then cool it under running water and be sure to dry it on a towel. Only after such preparation, the arrows can already be decomposed into packages and sent to the freezer.

Arrows of garlic are very useful product, which is distinguished by high medicinal and taste... They are rich organic acids, useful carbohydrates, dietary fiber and microelements. In addition to vitamin C, there is a B group and beta-carotene. In order for the seasoning not to lose its taste and nutritional qualities, it must be properly prepared.

Arrows of garlic with pork

Chop a pound of meat into small strips and fry for a few minutes in. Put the same number of green shoots of garlic there and simmer everything together under a lid over low heat. Prepare the sauce at this time. Chop an onion and 3 cloves of garlic, put in a preheated pan, add 2 large tablespoons of thick soy sauce, 20 grams of starch diluted with water. Stir all ingredients and cook until thick. Then put the sauce in a wok with the pork and garlic. Serve with boiled rice.

For a quick and nutritious summer breakfast, use garlic and egg arrows. It is necessary to cut the greens into strips of 3 centimeters, fry until they turn brown. You can just pour eggs, as for fried eggs, and salt. Alternatively, prepare a mixture of 4 eggs, salt and half a glass of milk for a sumptuous omelet.

Can be served with vegetables. Chop the garlic arrows (500 g), boil in boiling water for five minutes and discard in a colander. At this time, overcook grated coarsely large carrots and chopped onions. When it's cooked, add the garlic. Mix all the ingredients, pour in a large spoonful of soy sauce and the same amount of vinegar. Simmer the salad for a few minutes to soften the vegetables, then add a little salt and pepper.

Arrows of garlic with vegetables

All ingredients must be prepared first. Peel a pound of potatoes and chop into large pieces, chop the carrots and onion into slices, chop 400 g of green beans and garlic sprouts with 4 cm chopsticks. In a deep saucepan, fry all the ingredients in olive oil for no more than 5 minutes, transfer them to pots. Pour 1/3 of any broth or water into each, add bay leaf, salt, 5 peppercorns and grease generously with sour cream on top. Bake the dish for about fifty minutes at 190 degrees. Serve as a side dish directly in the pot to meat dishes and baked fish.

Soup puree can be a delicious first course. It is necessary to chop 300 grams of pumpkin and 400 grams of garlic arrows, pour them with a small amount of boiling chicken broth, cook until ready. Next, prepare overcooking from chopped leeks, finely grated carrots, seasonings; put it in the soup and cook, covered over low heat. Beat all ingredients in a blender. Serve with chopped dill and butter.

In the event that there is a desire to cook a more high-calorie and rich soup, it is recommended to add potato tubers and cook it along with pumpkin and sprouts. The rest of the cooking process is the same.

As a winter snack, arrows are well suited.You need to put the young, light green shoots in boiling water for a few minutes, and then put them in sterilized jars and pour with brine. To prepare it in a liter of water, throw a mixture of seasonings for pickling (currant leaves, horseradish, dill), bring to a boil, add 2 large tablespoons of salt, 1 - sugar, at the very end pour 60 g of table vinegar. Pour into jars, close the lids and sterilize for about ten to fifteen minutes. Then roll it up and in a month you can serve it with boiled potatoes and meat dishes.

Bon Appetit!

Recipe List

Arrows of garlic are a very short-term product, which really needs to be cooked in those little over two weeks when they appear in the garden and on sale. It is recommended to remove young shoots of garlic not only to make aromatic and very tasty main dishes or salads, but also to improve future harvest... The arrows must be cut off at a time when they are just beginning to twist. These spicy green shoots with a strong aroma can enhance the flavor of any dish to which they are added.

There are many options for how to cook garlic arrows: they are fried, stewed, added to salad or soup. Since the shoots used in cooking have the so-called milky ripeness, their heat treatment time is very short - they become usable in 7-10 minutes. Some recipes for preparing this vegetable contain information that they must first be rinsed with boiling water to eliminate bitterness, but you can not do this. Of the mandatory actions, only cutting off the seed part from the arrows should be distinguished.

Garlic arrowed dishes are very easy to prepare and have a spicy and distinctive flavor.

Garlic shoots can be cooked delicious dishes not only in season, but also to harvest them for the winter: salt, freeze or pickle. The pickled arrows taste a bit like wild garlic. This recipe allows for a decrease / increase in the amount of pepper and cloves, depending on your preference.

You will need the following products:

• Garlic arrows - 50-60 pcs.;
• Vinegar - 40 ml;
• Salt - 3 tbsp. l .;
• Sugar - 2 tbsp. l .;
• Cloves - 2-3 pcs.;
• Allspice - 2 peas.

Sequencing:

1. Prepare the garlic, rinse it, chop and blanch for a few minutes in boiling water, then put it in cold water.
2. Boil 500 ml of water, add all the spices to it and boil for 5 minutes.
3. Sterilize the jar, lay out the arrows and pour with brine and vinegar, screw tightly and leave to cool slowly.

Pickled arrows can be stored for a long time - up to six months, but usually this tasty snack is eaten much faster. In any case, this dish is a great way to get vitamins and nutrients during the cold season.

To cook healthy meals with garlic arrows and in winter, they can be prepared for future use, namely, salted. The easiest salting option is to sprinkle the chopped arrows with salt and gently mash them with your hands, and then put them in a jar, then they can be added to a stew or salad. But they cannot be stored in this form for a long time. The following recipe will tell you how to salt garlic shoots for the winter so that they stand for at least 3-6 months.

The following products are required:

• Garlic arrows - 300 g;
• Salt - 100 g;
• Sugar - 50 g;
• Currant leaves;
• Dill.

Sequence of actions:

1. Prepare the shoots, wash them, dry them and cut them into pieces of the required length (from 5 to 10 cm).
2. Put the arrows in jars, layering them with currant leaves and dill.
3. Prepare brine by dissolving in a liter warm water salt with sugar.
4. Pour brine into the jars and leave in a cool place for several days, placing a canvas cloth and oppression on top of the arrows.
5. After 2-3 days, remove the load and add fresh brine to the jars.
6. Put the salted garlic shoots in the refrigerator.

Garlic arrows prepared according to this recipe can be stored well in the refrigerator for several months, or they can also be closed under an iron lid for longer storage.

The recipe for this dish is in the traditions of oriental cuisine, for its preparation you will need a wok, soy sauce, toasted sesame seeds and knowledge of a little culinary tricks that make this Chinese-style pork salad especially appetizing and delicious.

You need to take the following products:

• Pork - 0.5 kg;
• Carrot;
• Garlic - 2-3 cloves and 300 g arrows;
• Soy sauce;
• Sesame;
• Salt;
• Starch - 5 g.

The sequence of stages:

1. Pour the garlic arrows with cold water with the addition of salt for at least a few hours, this will allow them to remain elastic and crispy during further heat treatment.
2. Cut the pork into thin long strips, put the meat in a wok with heated oil and cook for three minutes over very high heat, stirring constantly.
3. Grate the carrots for Korean-style dishes, cut the green arrows into pieces 8-10 cm long, mix with the meat and cook together for several minutes.
4. Place the contents of the wok on a paper towel or place in a colander to remove excess fat.
5. Pour oil into a saucepan, fry chopped onions and garlic cloves on it.
6. In half a glass of water, dilute the starch with the addition of soy sauce, add to a saucepan, bring to a boil and boil the sauce.
7. Put vegetables and meat in a saucepan, heat together and turn off the heat.

Serve hot, sprinkle with toasted sesame seeds. You can cook this salad without a wok, if not, another thin-walled pan will do.

Another recipe for lovers of spicy food with a pronounced taste of spicy spices. This salad is also prepared with meat, but in this case, we suggest combining garlic arrows with chicken in it. It is very convenient that this hearty aromatic dish is prepared in a matter of minutes.

• Chicken - 150 g;

• Garlic shoots - 300 g;
• Soy sauce - 50 ml;
• Starch - 2 tsp;
• Sesame;
• Salt;
• Sugar;
• Cayenne pepper.

Sequence of stages:

1. Prepare the garlic by washing it off, cutting off the top and bottom edges and cutting into 4-5 cm pieces.
2. Cut the chicken into long thin slices.
3. Prepare the sauce for the dish by mixing the spices with the soy sauce, and bring the mixture to a boil.
4. Fry the chicken in highly heated oil until tender, remove it and then fry the garlic arrows in the same bowl for 5 minutes. They should be crispy enough.
5. Put ready-made vegetables with chicken on a dish and pour over with hot sauce, sprinkle with sesame seeds, let it brew before serving for a quarter of an hour.

The pungency of the dish can be changed; instead of cayenne pepper, you can use a mixture of peppers or seasoning for Korean dishes. This recipe is universal, since by changing the cooking technology, you can make not a salad, but a full-fledged second dish from the same ingredients: for this, the chicken and arrows should be poured with sauce and stewed until the products are soft.

We offer a simple recipe for the main course with the addition of garlic shoots, they give the dish a special spicy taste. The combination of sweet pumpkin with a spicy garlic flavor makes this puree soup incredibly delicious.

You need to take the following products:

• Pumpkin - 1 kg;

• Vegetable broth - 1.5 l;
• Garlic arrows - 200 g;
• Garlic - a couple of cloves;
• Leek - stalk;
• Vegetable oil;
• Thyme;
• Soy sauce;
• Salt pepper.

Follow these steps:

1. Peel and finely chop all vegetables, set aside some of the arrows to decorate the soup.
2. Saute the onion and garlic in oil, put the pumpkin there and fry for a few minutes.
3. Transfer vegetables to a saucepan, cover with broth and cook until soft, adding spices.
4. Pour soy sauce (30 ml) into the prepared soup and purée with an immersion blender until homogeneous.
5. Pour the puree soup into bowls and sprinkle with the set garlic shoots or other herbs.

Serve the soup with white bread croutons. You can also sprinkle pumpkin seeds on each serving.

Recipe Video: Garlic Arrow Meat