Garlic arrows and what can be prepared from them. Garlic arrows: recipes for winter and summer. Garlic arrows with dill

Gardeners usually pick off the green shoots of garlic so that the plant begins to form seed bulbs. However, it is stupid to throw away such valuable material, because it can be used to create culinary masterpieces.

Preparing garlic arrows for the winter means pampering yourself and your family with unusual hot and spicy snacks or adding a new taste to familiar dishes. Moreover, such a product will be rich in vitamins, which will make the food even more healthy.

Delicious garlic arrows can be preserved for the winter by resorting to various recipes. For some, the ideal processing method is marinade, while others value the naturalness that is achieved by freezing. Some people don’t even plan to use garlic only in fried form.

You can prepare pickled garlic arrows according to the following recipe.

Ingredients:

• garlic arrows – 950 gr.;
• water – 900 ml;
• salt with sugar - 3 tbsp. l.;
• vinegar 9% – 100 ml.

You need to sort out the garlic, remove too old arrows, cut off the top of the remaining ones and usually the rather hard lower part. Next, you need to cut it into small pieces (no more than 10 cm), start the blanching procedure - put it in boiling water in a colander for a couple of minutes, remove it and quickly fill it with cold water. After the processed arrows are tightly placed in sterilized (boiled) jars.

To prepare the marinade, you need to boil water with sugar and salt for a couple of minutes, then add vinegar and remove the pan from the heat. The boiling composition is poured into jars, which are then sterilized again (in boiling water for 5 minutes) and sealed. The containers need to be turned over onto the lids, wrapped well in a blanket or blanket and left to cool.

Recipe with cloves and pepper

• garlic – 1 kg;
• water – 1 l;
• sugar and salt - 50 g each;
• black and allspice (peas) – 10 pcs.;
• cloves – 3-5 flowers;
• vinegar essence - 1 tbsp. l.

Select the garlic, cut into 3-5 cm pieces, rinse. Next, prepare the marinade - boil salt with sugar and peppers with cloves in a saucepan for 3 minutes, then pour in the essence.

It is important to place the arrows tightly in prepared (washed with soda and boiled) jars. Garlic in sterilized containers can be poured with boiling marinade and covered with lids.

Next comes the re-sterilization procedure: the workpieces are placed in a large saucepan, at the bottom of which there is a wooden circle or dense soft cloth, then water is poured up to the “shoulders” of the jars. Bring the pan to a boil over low heat, and then simmer on low for about 4 minutes. After the procedure, the jars need to be tightly sealed, turned over onto the lids and wrapped warmly to cool completely.

Read also: Carrot caviar for the winter – 7 finger-licking recipes

Frozen garlic

To preserve the natural taste, you can try cooking frozen garlic.

Have to take:

• garlic;
• salt (to taste);
• freezer bags or containers.

The washed, chopped arrows should be sprinkled with salt and blanched for a couple of minutes. The finished raw materials can be placed in prepared containers and stored in the freezer.

Another freezing recipe takes a little longer - instead of blanching and cutting into portions, the arrows should be put through a meat grinder and frozen as a homogeneous mass.

Fried garlic arrows

For delicious fried garlic greens, sealed for the winter, you should take:

• arrows – 300 gr.;
• salt and pepper - to taste;
• oil (vegetable, odorless) – 40 ml;
• water – 1 l;
• vinegar 9% - 2 tbsp. l.

Place the green arrows in a deep saucepan to fry them over medium heat until all the moisture has evaporated. Next, oil is poured into the saucepan, in which the garlic will be fried for 5-10 minutes until it acquires an appetizing golden crust, and then everything needs to be sprinkled with salt and pepper.

After 1-2 minutes, the workpiece can be removed from the stove, placed in sterilized jars and, filled with hot solution, sealed.

The second recipe for fried shooters suggests using soy sauce:

• add ½ tsp to the frying. soy sauce;
• Place 1-2 chopped garlic cloves in a saucepan along with salt and pepper;
• Instead of unscented oil, take olive oil that is aromatic.

Recipe through a meat grinder

Whole arrows or chopped mass of green garlic - each cook determines for himself. Any option for preparing for the winter will allow you to experiment with the tastes of the final product and with the options for dishes to which it will be added. Garlic arrows, after passing through a meat grinder, are great for sandwiches and added to stews or soups.

For the recipe you need to take:

• arrows – 1 kg;
• salt – 200 gr.;
• seasonings

Garlic should be thoroughly washed, then chopped and immediately salted well. Let the mixture brew for 30 minutes, after which it can be put into jars, sealed and put in the refrigerator. There is no need to sterilize the jars, since the salt will do all the work of preservation.

Garlic paste

You can get an original seasoning if you use a pasta recipe. You need to take:

• garlic – 500 gr.;
• tomato juice (or paste);
• salt and any spices to taste.

Garlic - washed and chopped in a blender - should be mixed with the tomato component to form a thick sauce, sprinkle with salt and spices to taste. Next, the paste is put into jars, carefully closed with lids and sent to the refrigerator.

You can do without tomatoes if you take:

• garlic arrows – 500 gr.;
• salt – 1 tbsp. l.;
• vegetable oil – 2 tbsp. l.

First you need to select the youngest and juiciest garlic stalks, wash them and grind them through a meat grinder. Oil and salt are added to the finished puree; the mixture is thoroughly mixed and sent in containers to the freezer.

Read also: Stuffed peppers for the winter - 6 recipes

Adjika from garlic arrows for the winter

You can prepare garlic arrows for the winter not only in their pure form. As part of ready-made dishes, this product exhibits all its qualities, giving other components an extraordinary aroma and taste. There are a lot of recipes for such combinations. To prepare adjika from garlic arrows, you need to take:

• garlic arrows – 500 gr., cloves – 2-3 pcs.;
• coriander – 1 tsp;
• vegetable oil – 2-3 tbsp. l.;
• hot red pepper - to taste;
• salt – 1 tsp;
• parsley - 1 bunch.

You need to pass washed garlic (arrows and cloves), pepper and parsley through a meat grinder. Add salt and seasonings to taste to the mixture, then mix it thoroughly and leave for 5-10 minutes so that the future adjika releases its juice. Before putting into jars, you need to mix in vegetable oil. The jars can be covered with lids and placed in the refrigerator.

Garlic arrows in Korean

List of products for storing garlic shoots for the winter in Korean:

• arrows – 350 gr.;
• garlic cloves – 2-3 pcs.;
• 9% vinegar (wine or apple) – 1 tsp;
• sugar with salt (or soy sauce) - 1 tsp each;
• bay leaf – 5 pcs.;
• store-bought Korean salad dressing (or a mixture of equal amounts of paprika, chili pepper and coriander) - 1 tbsp. l.
• oil.

Green shoots of garlic need to be cut into pieces, fry in oil in a frying pan, stirring occasionally. Gradually you can introduce the remaining components (except for the cloves), mixing them thoroughly and waiting until the sauce becomes thick.

When this happens, you can turn off the heat, cool the mixture and add the crushed garlic cloves. The salad is then placed into containers and sent to the refrigerator. It can be stored for several weeks.

With tomato

Chopped garlic and tomato for the winter are both an excellent addition to meat (for example, barbecue) and a delicious sauce for spreading on sandwiches. To prepare it you need:

• garlic arrows – 1-2 bunches;
• salt and seasonings - to taste;
• red chili or paprika - ½ tbsp. l.;
• balsamic vinegar – 1 tsp;
• tomato or tomato paste (diluted) – 4-5 tbsp. l.

The arrows can be passed through a meat grinder or chopped in a blender, sprinkled with salt, pepper, and other seasonings, pour in vinegar and tomato. It is best to place the finished mixture in small containers, since the defrosted portion will need to be eaten all at once.

Recipe with tomatoes

You can use whole tomatoes instead of tomatoes. The recipe suggests taking:

• garlic arrows – 1 kg;
• tomatoes – 1 kg;
• water – 250 ml;
• salt – 1 tsp;
• oil – 50 ml;
• black and red pepper - to taste.

Fry the prepared (washed and divided into portions) garlic arrows in oil with added water for about 10 minutes. Scald the tomatoes, remove the skins, then place them in the frying pan towards the arrows. Next, seasonings, salt, and vinegar are added to taste, the mixture is thoroughly mixed and placed in sterilized jars.

Dishes made from garlic arrows are different. They can be stewed, fried, boiled and even pickled. In this article we will describe several ways to prepare garlic arrows.

Korean garlic arrows

It is no secret that Korean dishes have always been distinguished by their spiciness and spicy taste. This is exactly how we decided to prepare garlic arrows. For this we need:

• sunflower oil - 50 ml;
• freshly picked garlic arrows - 200 g;
• large juicy carrots - 1 pc.;
• large sweet onion - 1 pc.;
• granulated sugar - 5 g (1 heaped dessert spoon);
• soy sauce - 1 large spoon;
• sea ​​salt, ground pepper, Korean seasoning - use to taste;
• sesame seeds - 1 large spoon.

We process products

How to cook garlic arrows? First, they need to be processed. The greens are thoroughly washed in warm water, and then dried and the seed heads are cut off. After this, they begin to prepare other vegetables. The onions are peeled and chopped into thin half rings, and the carrots are grated on a Korean grater. After this, granulated sugar and salt are added to the last component, and then thoroughly knead it with your hands and leave in a warm place for ¼ hour.

Heat treatment

Dishes made from garlic arrows always turn out aromatic and tasty. To make a spicy Korean-style snack, you should heat-treat the greens and onions. To do this, heat the oil very hot in a frying pan, then lay out the onion half rings and fry for several minutes until golden brown. Next, the vegetables are taken out and left in a plate, and garlic arrows are placed in the bowl.

Cook the greens over medium heat until they release their aroma and are thoroughly browned.

Forming the appetizer and serving it to the table

Dishes from garlic arrows are formed quite simply. After cooling the fried vegetables, add them to the carrots and mix well. After that, they are flavored with various spices and soy sauce.

After placing the snack in bowls, it is cooled in the refrigerator for several minutes. Next, the spicy Korean dish is sprinkled with sesame seeds and served.

Preparing a meat lunch with aromatic herbs

Garlic arrows and meat go perfectly together. Having prepared such a dish at home, it can be served not only as a full meal, but also as a side dish.

So, to make tasty meat with herbs, we will need:

• sunflower oil - 50 ml;
• freshly picked garlic arrows - 150 g;

• large sweet onion - 2 pcs.;
• sea ​​salt, ground pepper - use to taste;
• drinking water - 1 glass;
• wheat flour - one and a half dessert spoons;
• young beef - 500 g.

Preparation of products

Before preparing the garlic arrows, you should process all the products. Young beef is thoroughly washed and dried. After this, it is chopped into cubes or sticks. Next, peel the onions. It is cut into half rings.

As for the garlic arrows, they are rinsed in a colander, shaken vigorously, the seed pod is removed and chopped into pieces 2-3 centimeters long.

Cooking process

Dishes made from garlic arrows do not take very long to make. First, you need to heat-treat the meat product. Pieces of beef are placed in a frying pan with boiling vegetable oil and thoroughly fried until the color changes. After this, add onion half rings and cook for a few more minutes.

Having carried out the described steps, the ingredients are seasoned with spices to taste and then filled with water. After bringing the ingredients to a boil, cover them with a lid. In this composition, the products are stewed for about 40 minutes.

After the specified time, garlic arrows are added to the meat. With them, the dish is simmered for another 20 minutes until the beef is completely soft.

At the very end, drinking water is added to the frying pan, which is mixed with wheat flour in advance. To prevent flour lumps from appearing in the goulash, the liquid is poured through a fine strainer.

Serve to the table

A tasty and aromatic meat dish with garlic arrows goes perfectly with any side dish. This goulash is good served at the table along with boiled pasta, mashed potatoes, buckwheat porridge, etc. However, there are cooks who prefer to serve this dish as a full meal, adding only a slice of bread to it.

Preparing garlic arrows for the winter

Fresh garlic arrows can be used not only to prepare various second and first courses or savory snacks, but also to pickle them for the winter. We will describe how this process is carried out at home in the materials of this article. For this we need:

• fresh garlic (that is, young arrows) - about 1 kg;
• beet sugar - 50 g;
• boiled water - approximately 1 liter;
• coarse table salt - 50 g;
• table vinegar (6%) - 3 large spoons;
• various spices (bay leaves, black peppercorns, red hot pepper, etc.) - add at your discretion.

Processing greens

Pickled garlic arrows can be consumed not just as a snack, but also added to various dishes, including goulash, soups, etc.

To make such a preparation for the winter, you should carefully process the greens. Garlic arrows are sorted, washed thoroughly and dried on a towel. After this, the seed pod is cut off from them and chopped into 4 cm long pieces.

Preparing the marinade

Garlic arrows are prepared quite simply for the winter. After processing the greens, prepare a spicy marinade. To do this, add beet sugar and table salt to boiling water. Mix the components until they are completely dissolved. After this, remove the marinade from the stove and add table vinegar to it.

Harvesting greens

To prepare pickled garlic arrows, you need to prepare jars. Containers for such snacks should be small in size. They are washed well and sterilized over steam. Tin or self-screwing lids are also boiled.

After the container is prepared, begin to form the snack. Place bay leaves, peppercorns and hot red pepper into jars. Next, the containers are filled with garlic arrows.

Fill the greens with aromatic marinade and keep them in this form for ¼ hour. Next, the brine is drained again and boiled. Having refilled the jars with boiling marinade, they are immediately rolled up.

Before storing the pickled garlic arrows in the cellar or pantry, they should be cooled at room temperature (2 days).

It is advisable to consume such an unusual and very tasty snack after 1-2 months. At the same time, the entire marinade is drained from the greens, and oil (any vegetable) is added to it and mixed thoroughly.

If you think that the pickled garlic arrows are a bit harsh, then they can be blanched first. To do this, place the processed and washed greens in a pan of boiling water and cook for 3 minutes.

After the specified time has passed, the garlic arrows are removed, shaken vigorously and cooled. After this, they are used in exactly the same way as described just above.

Let's sum it up

As you can see, garlic arrows can be used to prepare various dishes and snacks. By combining such greens with meat or other vegetables, you will get a very tasty and aromatic dish that absolutely everyone in your household will appreciate.

Many summer residents, without regret, throw away a very valuable product from their plot - garlic shoots! But this is very much in vain! After all, garlic arrows are an excellent ingredient for preparing your own, appetizing and satisfying treat. A good housewife never wastes anything; even garlic shoots have a use. In recent years, many recipes for delicious dishes made from green garlic arrows have appeared.

After all, they are very healthy, containing a large amount of trace elements, minerals and vitamins. The energy value of garlic arrows is low - only 24 kcal (per 100 g), it is clear that when using oil or mayonnaise, the calorie content of the final dish will be higher. Fresh arrows are the healthiest, but fried ones are tastier, which is what we will discuss further.

Fried garlic arrows - step-by-step recipe with photos

If you want to surprise your family with some unusual, but incredibly tasty dish, then this recipe is just what you need. Garlic arrows just need to be fried in oil with a little salt. The result will be an amazing dish. And the aroma will be fantastic! You don’t even have to invite anyone to the table, everyone will come running to the smell!

Your mark:

Cooking time: 25 minutes

Quantity: 4 servings

Ingredients

• Garlic arrows: 400-500 g
• Salt: a pinch
• Vegetable oil: 20 g

Cooking instructions

How to cook garlic arrows with egg

The simplest recipe is to fry the arrows in a frying pan in vegetable oil. If you add a little imagination and eggs, arrows turn into a gourmet breakfast.

Products:

• Garlic arrows – 300 gr.
• Eggs – 4 pcs.
• Tomatoes – 1-2 pcs.
• Salt and spices.
• Vegetable oil for frying.

Technology:

What is most pleasing is that the dish is prepared very quickly, it only takes 20 minutes, of which 5 will be spent on preparing the ingredients, 15 minutes on the actual preparation.

1. Rinse the arrows and drain in a colander. Cut into small strips (≈3 cm).
2. Heat the oil, add the arrows, add salt, and fry for 10 minutes.
3. Wash the tomatoes, cut into cubes and place in a frying pan.
4. Beat the eggs with a fork into a homogeneous mixture, pour the arrows with the tomatoes. As soon as the eggs are baked, the dish is ready.

Transfer the dish to a plate, sprinkle with seasonings and herbs. A quick, healthy, delicious breakfast is ready!

Recipe for fried garlic arrows “like mushrooms”

Garlic arrows are good both fresh and fried. If during the frying process you add onions, fried separately, then the taste of the dish will be difficult to distinguish from real mushrooms.

Products:

• Garlic arrows – 250-300 gr.
• Onions – 1-2 pcs. medium size.
• Salt, ground hot pepper.
• Unrefined vegetable oil for frying.

Technology:

1. The dish is prepared almost instantly, the only thing is that you have to use two frying pans. On one you need to fry the garlic arrows in vegetable oil, pre-washed, cut into pieces of 2-3 cm.
2. On the second, fry the onion, previously peeled, washed, and finely diced, until golden brown.
3. Then transfer the prepared onion into a frying pan with arrows, fried until brown, add salt and sprinkle with hot pepper.

It makes an excellent appetizer for meat, with a light aroma of garlic and the taste of wild mushrooms!

How to fry garlic arrows with meat

Garlic arrows can serve as a salad or main dish (in their pure form). Another option is to cook it immediately with the meat.

Products:

• Meat – 400 gr. (you can take pork, beef or chicken).
• Water – 1 tbsp.
• Soy sauce – 100 ml.
• Salt, seasonings (pepper, cumin, basil).
• Starch – 2 tsp.
• Garlic arrows - 1 bunch.
• Vegetable oil - for frying.

Technology:

1. Rinse the meat, remove veins, excess fat (if pork), films. Beat the pork and beef with a kitchen hammer first.
2. Cut into strips, length 3-4 cm. Heat a frying pan, pour oil, add meat for frying.
3. While it is cooking, you need to rinse the green arrows under running water and cut (the length of the strips is also 3-4 cm).
4. Add the arrows to the meat, fry for 5 minutes.
5. During this time, prepare the filling. Add soy sauce, salt and seasonings, starch to the water.
6. Carefully pour the filling into the frying pan with the meat and arrows; when everything boils and thickens, the meat and arrows are covered with a shiny crust.

It's time to invite the family to an extraordinary dinner, although, hearing amazing aromas from the kitchen, they will undoubtedly show up without waiting for an invitation!

Fried garlic arrows with sour cream

The following recipe suggests, in addition to the process of frying garlic arrows, stewing them in sour cream sauce. Firstly, a new dish will appear on the table, and secondly, it is eaten hot and cold. The most important thing is that arrows stewed with sour cream turn out more tender and tasty than when cooked according to the usual recipe.

Products:

• Garlic arrows – 200-300 gr.
• Sour cream (with a high percentage of fat content) – 3-4 tbsp. l.
• Garlic – 2 cloves.
• Salt, spices (for example, hot pepper).
• Parsley.
• Vegetable oil for frying.

Technology:

Preparing this dish also does not require much time or money; novice housewives can safely include it in their culinary explorations.

1. Existing garlic arrows need to be washed to remove dust and dirt. Place in a colander to drain all the water. Next, cut them into pieces; the most convenient pieces are 3-4 cm long.
2. Place a deep enough frying pan on the fire, pour in vegetable oil and heat it up. Place the arrows and start frying. Stir regularly so that the arrows do not stick to the bottom of the pan.
3. When the green color of the arrows changes to brown, they need to be salted, sprinkled with your favorite seasoning, and mixed.
4. Now you can add sour cream, which, when combined with the butter and juice released from the arrows, will turn into a beautiful sauce. You need to simmer the arrows in it for 5 minutes.
5. Transfer the tasty and healthy arrows to a dish, sprinkle with parsley, naturally washed and chopped, garlic, peeled, washed, finely chopped.

Recipe for garlic arrows with mayonnaise

It is interesting that mayonnaise and sour cream, having the same color and the same consistency, give a completely different effect if they are added to a dish during the cooking process. Garlic arrows go well with both products.

Products:

• Garlic arrows – 300-400 gr.
• Mayonnaise, “Provencal” type – 3-4 tbsp. l.
• Salt, seasonings.
• Unrefined vegetable oil.

Technology:

The dish is great for novice housewives who want to surprise their family.

1. Fresh garlic arrows must be washed, the top part removed, cut into strips up to 4 cm (longer ones are inconvenient to eat).
2. Pour a little vegetable oil into a frying pan and heat well. Add the arrows cut into pieces and fry, stirring, for 10-15 minutes. Do not add salt right away, as salt draws water from the food, making it too dry and tough.
3. When the color of the arrows changes to ocher or brown, you can add salt, season with your favorite spices and aromatic herbs.
4. Add mayonnaise, simmer for 5 minutes. You can then move the pan to the oven and let it sit for another 5 minutes until the arrows become crispy.

An interesting taste is obtained if you use mayonnaise with lemon instead of Provencal. The subtle aroma of lemon merges with the smell of garlic, and clearly signals to the whole family that dinner is ready!

How to fry garlic arrows with tomato

Summer is a time for culinary experiments, every advanced housewife knows this. And some original recipes, by the way, are within the capabilities of not only experienced but also novice ladle masters. Garlic arrows can be called a “friendly” product that goes well with various vegetables, sour cream and mayonnaise. Another simple magical recipe is arrows with tomato.

Products:

• Arrows – 500 gr.
• Fresh tomatoes – 300 gr.
• Garlic – 3-4 cloves.
• Salt.
• Seasonings.
• Vegetable oil.

Technology:

According to this recipe, the arrows and tomato are first prepared separately, then they are combined together.

1. Wash the arrows, cut them classically into strips up to 4 cm. Blanch for 2 minutes, drain in a colander. Pour oil into a frying pan and send the arrows to fry.
2. While the arrows are preparing, you can make the tomato. To do this, pour boiling water over the tomatoes, remove the skin, and rub through a sieve or colander with fine holes.
3. Add salt, garlic cloves, spices, and seasonings to the tomato puree. Add the tomato to the pan with the arrows, simmer everything together for 5 minutes.

The subtle garlic aroma and beautiful tomato color of the finished dish will attract the attention of guests and household members!

Recipe for fried garlic arrows for the winter

Sometimes there are too many garlic shoots, so they can be stored for the winter. The main thing is to decide on a set of seasonings and spices, and carefully follow the cooking technology.

Products:

• Garlic arrows – 500 gr.
• Garlic – 2-3 cloves.
• Seasoning for Korean carrots – 1 tbsp. l.
• Apple cider vinegar – 1 tsp.
• Sugar – ½ tsp.
• Salt or soy sauce (to taste).
• Vegetable oil.

Technology:

1. The preparation procedure is known - wash the arrows, cut them, dip them in vegetable oil for frying. Frying time – 15 minutes.
2. Then add all the herbs and spices, soy sauce or just salt. Boil.
3. Peel the garlic cloves, rinse, and pass through a press. Add to the arrows, mix.
4. Place into containers and seal tightly. Store in a cool place.

We look forward to your comments and ratings - this is very important to us!

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 butter 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, 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. Make a small fire, simmer under the lid 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 choosing, 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 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. 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 food 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".

Run the leg of lamb under cold water to remove any stickiness from the meat and pat dry thoroughly with paper towels. Removing all excess moisture while cooking will result in a crispier outside.

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 do not break it off, then a full 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 (salt is optional).

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 place in the refrigerator.

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, it will turn out aromatic and simply awesome, especially for boiled new potatoes or butter.

The arrows, which gardeners usually break out from young garlic bushes, can be useful in the kitchen. You can use them to prepare many delicious dishes or even preserve them for the winter as a savory snack.

Fried garlic arrows

Cut young garlic arrows (200-250 g) into pieces 3-4 cm long. Place them in a frying pan with heated oil (1 tbsp butter and 1 tbsp vegetable). To make them release juice faster, add salt to them. Simmer the arrows for 5 minutes until soft - do this over medium heat. Then increase the heat and ensure that the arrows are fried to a crisp. You can add some sun-dried tomatoes, cut into thin strips, to this dish.

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

Garlic arrows stewed with vegetables

For this dish you will need:

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

Cut the onion into half rings and fry it in oil until soft. Add arrows and carrots, cut into small pieces, to the onion. Simmer everything together for about 5 minutes. Add green peas and bell peppers in slices. Simmer the vegetables for another 5 minutes, and then add the garlic, passed through a press, and salt and pepper. When the arrows become completely soft, remove the dish from the heat. When serving, sprinkle with parsley.

Garlic and pork stew

For this dish, take equal parts of all ingredients: young shoots, pork pulp and onions. Cut all ingredients into equal pieces and fry in separate pans until almost ready. It is better to fry in olive oil. Then place the vegetables and meat in a deep saucepan and add salt to taste. Pour in a little vegetable broth or regular boiled water and simmer over low heat for about 10 minutes. Serve this dish hot and sprinkle with toasted sesame seeds.

Garlic arrows snack pasta

This paste is similar to Pesto sauce and can be used for sandwiches, added to pasta, or for dressing salads. In the latter case, the paste must be further diluted with olive oil. How to cook and store pasta:

• Place 250 g of young shoots, 1/2 tsp in a blender bowl. salt, 1 tbsp. olive oil, 1 tbsp. lemon juice, a little lemon or lime zest, a pinch of ground pepper.
• Turn on the blender at low speed and blend the sauce for 2-3 minutes.
• Increase the power to maximum and beat until the paste lightens a little and becomes very plastic.
• Transfer the paste into a jar with a lid.
• Store the delicacy in the refrigerator.

Pickled garlic arrows

Place garlic arrows in half-liter jars, previously washed with baking soda and doused with boiling water. Between them place garlic slices (2-3 pieces) and bay leaves (1 piece). Pour boiling water over the arrows and let the contents cool. When the water reaches room temperature, pour 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 it over the contents of the jars. Seal the lids and wrap the workpiece with a blanket. After 24 hours, put the pickled arrows in the pantry.

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