The arrows, which gardeners usually break out from young bushes of garlic, can come in handy in the kitchen. From them you can cook many delicious dishes or even preserve them for the winter in the form of a savory snack.

  Fried garlic arrows

Young garlic shooters (200-250 g) cut into pieces 3-4 cm long. Put them in a frying pan with heated oil (1 tablespoon cream and 1 tablespoon vegetable). So they quickly let the juice, salt them. Extinguish the arrows for 5 minutes until soft - do it over medium heat. Then increase the heat and make sure that the arrows are fried until crust. In this dish you can add some dried tomatoes, cut into thin strips.

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

  Garlic arrows stewed with vegetables

For this dish you will need:

• arrows of garlic - 200 g;
• onions - 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. To the onion, put the arrows and carrots, cut into small pieces. Dip it all together for about 5 minutes. Add green peas and sweet pepper slices. Stew the vegetables for another 5 minutes, and then put the garlic and salt and pepper passed through the press. When the arrows are completely soft, remove the dish from the heat. When serving, sprinkle with parsley.

  Garlic shooters and pork stew

For this dish, take all products equally: young shooters, pork pulp and onions. Cut all the ingredients in equal slices and fry in separate pans in an almost ready state. It is better to fry in 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 it with fried sesame seeds.

  Garlic shooters appetizer

This paste resembles Pesto sauce and can be used for sandwiches, for adding 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:

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

  Pickled Garlic Arrows

In a half-liter jars, previously washed with soda and doused with boiling water, put the garlic arrows. Between them place the garlic plate (2-3 pieces) and a bay leaf (1 pc.). Fill the arrows with boiling water and let the contents cool. When the water becomes room temperature, drain it into a pan and add 2 tsp. sugar, 1 tsp salt and 2 tsp vinegar 9% - this amount is calculated on one jar. Bring the marinade to a boil and fill them with the contents of the jars. Seal the covers and wrap the blank with a blanket. After 24 hours, place the pickled arrows in the pantry.

Garlic shooters tolerate freezing very well. In winter, it is easy to cook all of the above dishes. To freeze the hands, you must first hold it in boiling water for 1-2 minutes, then cool under running water and dry it on a towel. Only after such preparation, the arrows can already be laid out in bags and sent to the freezer.

Surely for many people our article will be interesting, since few people know that from garlic arrows you can cook very tasty and original dishes. In early summer, garlic produces flower stalks, which gardeners must remove to get a successful crop in the form of large heads.

Most just send them to the bin. We suggest using green shoots in cooking and provide a selection of recipes for what can be prepared from garlic arrows.

How to Cook Garlic Arrows

This is the terrestrial part of the plant, which is a long green "tube". They appear in June. After reaching a length of 10-15 cm, they must be broken off so that all the nutrients go to the development of garlic heads.

From the green part of garlic, you can cook a huge number of delicious and healthy dishes. Of these, you can cook the sauce, add to the salad, they can be fried, boiled in soup, marinated, cooked in a special way in Korean, Chinese or ferment.

  Peduncles grow only 2 weeks.  Of course, their shelf life is very short, but they can be prepared for future use - canned or frozen, made from butter, so that in the winter period, characterized by frequent epidemics of viral infections, consume a vitamin product and a therapeutic agent.

Garlic shooters improve digestion, intestinal activity, prevent the development of atherosclerosis, hypertension, and infectious diseases. They are even able to kill dysentery bacillus, staphylococcus aureus, various pathogenic fungi.

Did you know? Garlic belongs to one of the oldest plants, which were cultivated about 6 thousand years ago. Presumably, this was first done in Central Asia. And already from this area the plant spread to the ancient Greeks, Egyptians and Romans. Byzantines brought garlic to the territory of modern Russia.

Cooking recipes

Below you will find a list of dishes, one of the ingredients of which are garlic arrows. We also offer you recommendations on how to prepare them for the winter.

Frozen

The best way to store vegetables and herbs in the winter is freezing. In this form, the green part of garlic retains most of its vitamins, attractive appearance, color and mass. Moreover, when freezing the greens leaves the harsh taste and bitterness inherent in garlic.

We suggest you familiarize yourself with step-by-step instructions on how to properly freeze garlic flower stalks.

Inventory:

• knife or scissors;
• pan;
• spoon;
• bags or containers for freezing.

• garlic shoots;
• salt.

  Cooking method:

1. We wash green peduncles well under water.
2. We cut off the upper part, where inflorescences are formed.
3. The remaining greens are cut into pieces of 3-5 cm.
4. We put a pot of water on the stove and bring to a boil.
5. Add boiling water.
6. We place the greens.
7. Cook for 5 minutes.
8. Drain the water.
9. Cool the green tubes.
10. We put them in bags or trays. We tie packages. We close the containers with lids.
11. Sent to the freezer.

In winter, the shoots can not be thawed, but immediately placed in a heated pan with vegetable oil to prepare a hot snack. You only need to fry the onions and add sour cream.

You can store frozen shoots for 10 months. Re-freezing is prohibited.

Video: how to freeze garlic arrows

Fried

Having cooked the fried garlic arrows, you will undoubtedly be surprised how simple, fragrant and tasty this dish is at the same time. Its taste is somewhat reminiscent of mushrooms fried with garlic. It perfectly complements dishes of potatoes, rice, meat.

Inventory:

• pan;
• stirring paddle.

Ingredients:

• garlic peduncles - 0.5 kg;
• vegetable oil (corn, sunflower, olive, sesame) - 4 large spoons;
• salt, pepper - to taste.

Cooking method:

1. My garlic shoots.
2. Put on a paper towel to dry.
3. Cut into pieces of 6-7 cm.
4. Heat the pan, add oil. We make fire small.
5. We place the shoots.
6. Fry for 5-7 minutes, while continuously stir.
7. Add salt, pepper. At will - lemon juice, zest.

Did you know? In honor of garlic, the Americans named one of their cities. Chicago - translated from the Indian language means "wild garlic."

Video: fried garlic arrows

In Korean

Inventory:

• pan;
• stirring paddle.

• green peduncles of garlic - 2-3 bunches;
• vegetable oil - 40-50 ml;
• salt, pepper - to taste;
• seasoning for Korean carrots - 1 large spoon;
• bay leaf - 3-4 pieces;
• granulated sugar - half a large spoon;
• apple vinegar - 1 large spoon.

Cooking method:

1. My garlic peduncles.
2. We remove the tops from them.
3. We cut with a knife into pieces of 6-7 cm.
4. Heat the pan, add oil.
5. We place the shoots.
6. Keep in a pan for 5 minutes at low heat, while continuously interfering.
7. Add salt, pepper, seasoning, "lavrushka", sugar, vinegar.

Video: how to cook garlic arrows in Korean

Pickled Arrows

Inventory:

• pan;
• spoon;
• cans.

Ingredients:

• green peduncles of garlic - 1 kg;
• water - 700 ml;
• granulated sugar - half a glass;
• vinegar (apple) - ¼ cup;
• salt - 1 large spoon;
• tomato paste - 500 g;
• peppercorns, bay leaves, mustard seeds - at will and taste.

1. We cook marinade - boil water and put sugar and salt in it. After a while - tomato paste.
2. Peduncles well wash, dry and cut into pieces.
3. Put them in the marinade.
4. Cook in boiling water for 15 minutes.
5. Pour in the vinegar.
6. Keep on the stove until the liquid boils.
7. We put in banks.
8. We close the lids.

Did you know? Milk, a fatty dairy product or parsley in combination with cinnamon will help get rid of the pungent smell of garlic from the mouth after eating it.

Video: how to pickle garlic arrows

Pickled

Inventory:

• pan;
• spoon;
• cans.

• green garlic peduncles - 0.5 kg;
• dill - 3 branches;
• water - 1.5 cups;
• salt - 1 large spoon;
• vinegar (4%) - 1.5 large spoons.

  Cooking method:

1. Wash the arrows and cut into pieces of 3-6 cm.
2. Boil water and put slices in them for 2-3 minutes.
3. Then transfer the arrows to cold water.
4. In a jar or bottle, place 2 branches of dill.
5. Lay down the arrows.
6. When the jar is full, put the remaining dill.
7. Prepare the brine: put salt in hot water to dissolve, add vinegar.
8. Cool brine and pour arrows.
9. Close the jar with a plate and put oppression.
10. Keep at room temperature for 12-14 days.
11. Throughout the time, remove the foam, add brine.
12. Pickled arrows of garlic to be stored in the refrigerator.

With carrots

Inventory:

• pan;
• stirring paddle.

Ingredients:

• green shoots of garlic - 0.5 kg;
• carrots - 2 pieces;
• onions - 2 heads;
• vegetable oil - 7 large spoons;
• salt, pepper, spices - to taste.

Cooking method:

1. Rinse the peduncles with water and dry.
2. Cut into pieces of 5-7 cm.
3. Onion cut into half rings.
4. Coarsely grate the carrots.
5. Heat the pan.
6. Add oil.
7. Place onion in a pan and fry it until golden brown.
8. Add carrots.
9. Fry vegetables for 10 minutes, stirring continuously.
10. Add chopped peduncles.
11. Add salt, pepper, spices.
12. Fry until tender.
13. Garnish with fresh herbs before serving.

Important! Garlic shooters must be cooked while they are still soft. Rough shoots are not suitable for food, as they become fibrous and stiff. After they are cut, their shelf life is no longer than 7 days.

Video: how to cook garlic arrows with carrots and onions

Soup

There are several options for making soup - regular and mashed potatoes. We suggest you try both recipes.

  Chicken soup.

Inventory:

• pan;
• spoon.

• chicken broth - 1.5 l;
• garlic arrows - 2-3 bunches;
• rice - 100 g;
• carrots - 1 piece;
• onion - 1 piece;
• salt to taste.

Cooking method:

1. Wash the peduncles and cut into slices of 2-3 cm.
2. Rinse the rice until clear water.
3. Cut the carrots into circles.
4. Chop the onion.
5. Boil the broth and salt.
6. Put arrows in it, rice, carrots, onions.
7. Cook for 20 minutes.
8. Serve with sour cream.

Inventory:

• pan;
• spoon.

• chopped garlic peduncles - half a glass;
• leek - 1 piece;
• vegetable oil (preferably olive) - 1 large spoon;
• garlic - 2 cloves;
• pumpkin - 1 kg;
• ground black pepper - a quarter of a teaspoon;
• salt to taste;
• soy sauce - 2 large spoons.

1. Pre-cook the broth from vegetables.
2. I wash and dry the garlic shoots, finely chop.
3. Grind the onion.
4. Put it in a pan, in preheated oil.
5. Stew for 6 minutes.
6. Grind the garlic, pour into the pan.
7. Cut the pumpkin into 2 cm cubes. Place it in the vegetables.
8. Pour in the broth.
9. Salt, pepper.
10. Keep on the stove until the liquid boils.
11. Stew on low heat until the pumpkin softens (about half an hour).
12. Pour in soy sauce.
13. Cool the soup. Beat with a blender.

In ancient times, "combed onion" appeared in Russia, that is, garlic. That was what he was called because the onion was divided, as if “combed” into even segments. This spicy spicy vegetable came to the Russians from Byzantium, and remained in the garden culture and culinary. Both abroad and in our country, garlic was used to give strength and to fight diseases, and was grown in large quantities.

A bit of history

Before the battle, ancient warriors in different countries always ate a whole head of garlic to warm their blood and give themselves remarkable strength. As a medicine, garlic has been and is still being used, healing a wide variety of ailments.

Nowadays, this very popular garden plant is also highly regarded for its healing and flavoring properties. In the process of growth, garlic throws green arrows, which have the same properties as the bulb. These arrows are also used for food, they prepare many dishes from them and are prepared for future use.

Medical composition

Few people will eat garlic as a separate dish, but many use it as a therapeutic agent, so it is important to know what this plant is. So, with a calorie content of 29.7 kcal per 100 g of product, garlic is rich in organic acids, carbohydrates, it contains a lot of dietary fiber and water.

Of the trace elements in garlic, the most chlorine is sodium, sulfur, potassium and other minerals. Vitamins are also represented in it by a wide range: a lot of vitamin C, a significant amount of B vitamins, beta-carotene and others. The arrows of garlic have almost the same rich composition of vitamins and minerals, which makes their use very beneficial for health.

How are garlic arrows used?

We know that in medicine it is customary to use preparations from garlic bulbs: tincture, alcohol extract (allylsate) to enhance the motor and secretory function of the gastrointestinal tract, and other medicines.

In order to achieve results in the treatment of certain diseases, you just need to eat a small amount of cooked arrows of garlic per day. The daily consumption of garlic arrows will be enough to prevent colds, for example.

The green arrows of garlic delight us in the season for only two weeks, so it is practically impossible to treat them fresh. However, prepared for future use, they may well become a good source of vitamins and a remedy among long and cold winters. We will talk about how to pickle and prepare garlic arrows for the winter a little later. And now - who can’t.

What contraindications

It is necessary to be extremely careful when deciding to be treated with the help of arrows of garlic or its preparations for people with kidney disease, gallstone disease, anemia, stomach or intestinal ulcers. Too sharp action of garlic can cause increased pain and exacerbation of inflammation.

Cooking the arrows of garlic: recipes

Now let's talk about how to cook garlic arrows at home. Our recipes are quick and healthy, they will appeal to every lover of delicious food.

Roasted arrows of garlic

The most common way to make garlic shooters is to simply fry them in vegetable oil with salt and spices.

Products:

• Garlic shooters (preferably freshly cut or stored in the refrigerator) - approximately 500-600 g
• Vegetable oil - 4 tbsp.
• Salt, spices - to taste

Cooking.
Wash the arrows of garlic, dry in a towel, cut into pieces about 5 cm long (smaller or larger). Pour oil into a pan, heat and fry arrows in it for 4-5 minutes, not overcooking. Then pour soy sauce into the arrows (cover the bottom of the pan). Add spices to your liking. You can add quite a bit of hot red pepper for pungency or Bulgarian multi-colored for beauty. Stir with a spatula, cover and simmer over medium heat until cooked. The preparedness of vegetables is defined as “slightly unfried”. In this form of the dish, much more useful properties are preserved.
  A small addition: some add sesame seeds and pre-fried onions to this dish, thereby slightly changing its taste. But this, as they say, is not for everybody.

Arrows of garlic in tomato

Very tasty, soft and pungent garlic arrows turn out, fried in tomato paste. Will you try?

Products:

• Arrows of garlic - 0.5 kg
• Vegetable oil - 5 tbsp.
• Tomato paste, salt, spices - to taste

Cooking.
If you have your own garden, try to pull out arrows with a delicate white core or buy just cut ones. We remove the seed part, we cut the arrows and put it in a pan with hot oil. Salt, warm up a little and make sure that the juice stands out. If it is not, add water so that the garlic is stewed in it. Cook until the arrows become transparent. You can go further in two ways: use this dish as a side dish, because it is almost ready, or add tomato paste and spices and warm up a little more. The taste is a little different, but also very decent - it resembles fried mushrooms “with spicy".

The recipe for the arrows of garlic with vegetables

Useful, tasty and dietary turn out arrows prepared with vegetables. Great meal!

Products:

• Garlic shooters - 0.5 kg
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Vegetable oil - 7 tbsp.
• Salt, spices - to taste

Cooking.
Cut the onions in half rings, rub the carrots on a coarse grater, stew them in oil for 10 minutes. We take arrows, wash and cut them about 5-7 cm long, put them in a pan, add spices and simmer until fully cooked. Readiness is determined by taste, and over time, you can learn to determine by type. When serving, you can sprinkle with herbs.

Pumpkin Puree Soup

Soft, tender mashed soup with garlic arrows will not leave anyone indifferent.

Products:

• Garlic shoots (finely chopped) - 0.5 cup
• Leek - 1 pc.
• Olive oil - 1 tbsp.
• Garlic - 2 tooth.
• Pumpkin - 1 kg
• Vegetable broth - 6.5 stack.
• Thyme (dried) - 2 tsp.
• Ground black pepper - 1/4 tsp
• Soy sauce - 2 tbsp. l

Cooking.
In a saucepan, heat the olive oil, put the chopped leek, arrows of garlic and simmer for 6 minutes (until soft). Then add the crushed clove of garlic, pumpkin (cut into 2 cm cubes), vegetable broth, thyme and pepper and bring to a boil. Then simmer for another 30 minutes until the pumpkin is tender.
  Pour in soy sauce, let the soup cool. Then, using a blender, prepare homogeneous puree from it. Soup can be stored in the refrigerator for several days, before serving it is heated. As a decoration, you can use finely crushed arrows of garlic.

Vitamin seasoning

Wash the garlic arrows thoroughly, twist in a meat grinder (grind in any convenient way), salt a little, put in a container and place in the freezer. This mixture will be a seasoning for dishes, decoration or a side dish for meat and fish, if stewed with vegetables. Or you can just mix it with vegetable oil and use it as a sandwich mass on brown bread. With soup or borsch is very enticing! In addition, these are absolutely living vitamins.

How to Pickle Garlic Arrows

Products:

• Garlic Arrows - 300 g
• Table vinegar - 1 glass
• Water - 1 cup
• Sugar - 1.5 tbsp. l
• Salt - 3 tbsp. l
• Bay leaf - 3 pcs.
• Ground black pepper - 10 g
• Cinnamon - 3 g

Cooking.
Scalp the garlic arrows with boiling water, put in a jar and pour hot brine. Roll up the lid and leave for 3 weeks (until ready).

Garlic shooters for the winter

To freeze the arrows of garlic for the winter is the simplest thing. Chopped in large quantities, garlic arrows in bags or containers are placed in the freezer. And in winter they can be fried according to any recipe.

I wish you health and bon appetit!

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 freeze in the freezer, pickle or roll them in 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 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.
• Cuisine: Asian.

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 stems 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. Strip the green shoots, wash and dry well. Cut the stems approximately 4 cm long.
2. Heat 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

• Servings Per Container: 10 Persons.
• Calorie content: 24 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: 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 stems into portioned pieces, blanch for 3 minutes, then fold them to a sieve.
3. Prepare clean jars, preferably sterilized.
4. Firmly lay spices on the bottom, for example, 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 content: 53 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: 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 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 segments 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. Place each one on a plate or saucer and cover with a lid, preferably 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 of preparation: 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 stalks of garlic and fry until soft.
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 of preparation: 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 is able to replace a whole meal with people who follow the principles of proper 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 onions first to a clear state, then add the carrots, lightly fry, then enter 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 of preparation: 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 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, grind using a blender or in any convenient way to a pasty state.
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 content: 105 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: 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 appetizer, 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.
• The complexity of the preparation: 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 meat is allowed instead of vegetable broth.

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 heat and cook for about half an hour until the potatoes are ready.
6. Let the soup cool slightly and grind all the ingredients with a blender to a puree state.
7. The finished dish can be decorated with parsley leaves.

Video

How and what to cook from garlic arrows - delicious recipes

At the beginning of summer, winter garlic throws high peduncles - garlic arrows that must be broken off. But what to do next with them - everyone decides for himself. Someone considers them a useless product, and someone with pleasure cooks seasonal delicacies from the arrows of garlic. Very often, arrows are thrown away for the simple reason that they don’t know how to use them. They heard something, read somewhere, and maybe even tried to visit, but the recipe was forgotten over time. Do not rush to throw arrows, you can cook a lot of healthy and tasty dishes from them. We offer you a selection of interesting recipes in which the main or additional ingredient will be garlic arrows.

Recipes  garlic arrow dishes

Garlic Arrow Omelet

There are no proportions in the recipe. An omelette mixture is prepared in the same way as for an ordinary omelet - 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 and softness change (the color will turn dark green). If desired, sprinkle them with pepper. Ready garlic arrows are poured with omelette mixture, a small fire is made and under the lid the omelette is brought to readiness. You can do it in different ways, for example - fry the arrows with a carrot or in a tomato.

Braised Garlic Arrows

In addition to the actual garlic shooters, 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 pour in tomato juice. Make a small fire, simmer under the lid until cooked. To the taste, the prepared arrows are very reminiscent of spicy mushrooms.

Fried garlic arrows

Again the recipe without proportions - everything is very simple in it. My arrows, cut off the seed part, cut into small pieces. We put in preheated vegetable oil and immediately add salt. The arrows highlight the juice in which they will be stewed. When the juice evaporates and the arrows turn soft, you can increase the heat and fry the arrows until cooked. It takes about ten minutes, no more. It 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 onion and bell pepper in 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. Salt, spread the bell pepper in the pan. After a couple of minutes, we send the chicken liver to the vegetables (it can be cut into slices), salt and pepper to taste, fry over medium heat until cooked. The willingness of the liver can be determined by the flowing juice - it must be transparent. If desired, at the end of cooking, you can season the dish with sour cream - it will be even tastier. Do not forget that the chicken liver is preparing 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 to be dry and stiff.

Garlic shooters with pork ribs

Ingredients:   600 grams of ribs, 2 onions, a quarter of lemon, a bunch of garlic arrows, a pinch of basil, oregano and marjoram, salt to taste, vegetable oil.

Cut the ribs in portions, add salt and drizzle with lemon juice. Fry in vegetable oil until golden brown over low heat. Add spices, onion rings, fry for five minutes. Pour a glass of water, cover, simmer for about an hour (until the meat is soft). Cut the arrows of garlic into small pieces, add to the meat and simmer 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 seasonings for Korean carrots, salt or soy sauce, vegetable oil, a few bay leaves.

Finely break the lavrushka. Cut the garlic arrows into pieces, 4-6 cm long. Heat the oil, fry the arrows until soft. Add sugar, lavrushka, seasoning for Korean carrots, pour vinegar. Salt or add soy sauce. Be sure to try not to oversalt! Warm up the salad, make a small fire and wait until the sauce thickens. Cool, add the garlic, passed through the garlic. Salad needs to be infused, so do it in advance. It is perfect for young potatoes and meat, and it will also be a good appetizer.

Do not wait for the garlic arrows to coarsen   - in this form, they are no longer suitable for food. They will give the flavor, but they will taste fibrous, hard. The best time to collect is when they are medium in thickness, dark green in color with a thin skin. After cutting, they can lie no more than a week - then the arrows turn yellow and coarse.