How to cook a dish of arrows of garlic. Fried garlic arrows in sauce. Preparation for the winter

I didn’t even know that it was possible to cook something from garlic arrows until my mother went to visit and tried this wonderful dish. dig around the Internet.

Garlic sprouts stewed with tomatoes and onions

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 oils. Fry until light golden brown. At this time, cut the tomatoes and garlic arrows. We cut the arrows into pieces 3-4 centimeters long. Add the tomatoes, reduce the heat under the pan and begin to simmer the tomatoes along with the onions. Add salt. When the tomatoes give juice, put the garlic arrows in the pan. When the garlic arrows change color and become soft, turn off the fire. As a matter of fact, everything is ready. Very well stewed garlic arrows are suitable for boiled potatoes or mashed potatoes. Another option, when you want a very light meal - then stewed garlic arrows are best suited.

Garlic arrows in tomato paste

Compound
garlic arrows
vegetable oil
paprika
seasonings to taste
tomato paste
2 cloves of garlic

Cooking
Cut garlic arrows into slices 6-7 cm long, put in a frying pan with vegetable oil, add a little water and simmer until tender. In the process of stewing, 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 a couple more minutes.

Salad of garlic arrows with egg

Ingredients:

garlic arrows

Tomatoes

Salt

- vegetable oil

I am chicken eggs

Spices

Garlic arrows need to be washed and cut into pieces. Then the arrows need to be transferred to the pan and after that add a little water and simmer. You need to add about a couple of soup spoons of water.Simmer until garlic cloves turn olive in color. After that, you need to salt, add spices. Mix. Tomatoes should be washed, slightly dried and cut into cubes, which are shifted to the arrows. After that, you need to simmer for another five minutes. After that, beat in the eggs and mix gently. The dish is ready!

Pickled garlic arrows
- a bunch of arrows without buds
- Water - 1 l
- Sol - 50 g
- Sugar - 50 g
- Vinegar - 1 stack.
Boil the marinade. Rinse the garlic arrows, cut not too finely (I cut 5-7 cm long), scald half-liter jars with boiling water. Put the arrows in jars, pour marinade and sterilize for 20-30 minutes (I do it in the oven on low heat)

Garlic arrows stewed with onions and carrots
* 1-4 bunches of garlic arrows
* 1 tomato
* 1 carrot
* 1 bulb
* Salt, favorite spices
Saute coarsely chopped onions in vegetable oil. Add grated carrots and fry. Cut the garlic arrows into 5-7 cm long and put them on the vegetables. Fry for 5 minutes, stirring. Add coarsely chopped tomato and sauté a little. Salt, season with spices. Sprinkle with herbs when serving.

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 3 cm long. Next, heat the vegetable oil in a pan and put the chopped arrows there. Lightly fry for about 5 minutes, add sesame oil, salt and yangneom. Mix thoroughly. We are waiting for the dish to cool down and serve it on the table.

Frozen arrows for the winter.
We cut into pieces 1-1.5 cm long, lay out in portions in plastic bags, tie. First, the packages are cooled in the refrigerator for 2-3 hours, then placed in the freezer. In winter, you can stew as well as fresh.

Omelet with garlic arrows

There are no proportions in the recipe. An omelet mixture is prepared in the same way as for a regular omelet - the 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 changes and softness (the color will turn dark green). You can sprinkle them with pepper if you like. Ready-made garlic arrows are poured with an omelet mixture, a small fire is made and, under the lid, the omelet is brought to readiness. You can make it in different ways, for example, fry arrows with carrots or in tomato.

Braised garlic arrows

In addition to the actual garlic arrows, you will need vegetable oil, tomato juice and salt. Fry the arrows in the same way as in the previous recipe, when they become soft, salt to taste and pour in tomato juice. We make a small fire, simmer under the lid until cooked. To taste, ready-made 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. Put in hot vegetable oil and immediately add salt. The arrows will highlight the juice in which they will be stewed. When the juice evaporates and the arrows become soft, you can increase the fire and fry the arrows until tender. It takes ten minutes, no more. Can be served as a side dish for meat and 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 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, put the bell pepper in the pan. After a couple of minutes, we send the chicken liver to the vegetables (it can be cut into pieces), salt and pepper to taste, fry over medium heat until tender. The readiness of the liver can be determined by the flowing juice - it should be transparent. If desired, at the end of cooking, you can season the dish with sour cream - it will be even tastier. Do not forget that chicken liver is cooked 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 the ribs into portions, salt, sprinkle 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 garlic arrows into small pieces, add to the meat and simmer for another 15-20 minutes. It tastes like meat with mushrooms.

Korean salad of garlic arrows

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.

Break the parsley finely. Cut the garlic arrows into pieces, 4-6 cm long. Heat the oil, fry the arrows until soft. Add sugar, parsley, seasoning for Korean carrots, pour in 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. The salad needs to be infused, so make it ahead of time. It is perfect for young potatoes and meat, and as a snack it will also be good.

Don't wait for the garlic cloves to get rough - in this form they are no longer suitable for food. They will give off aroma, but they will taste fibrous, hard. The best time to harvest 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 coarsen.

Garlic arrows are as useful as the bulb itself. The collection of the plant is not long, only 2-3 weeks, the stems must be cut off before they bloom. Young shoots are soft and juicy, they go well with meat, fish and vegetables. They can be fried, boiled, stewed or pickled. And if you do not know how to cook garlic arrows, then read our article.

How to fry garlic arrows with meat

If you have never tried to fry meat with garlic arrows, then you have lost a lot. For the recipe, you can take any type of meat. Garlic arrows should grow up to 10 cm in length, but not higher, otherwise they will be tough.

Ingredients:

• 220 g garlic arrows;
• 320 g of meat;
• one carrot;
• two tablespoons of soy seasoning;
• seasonings to taste, oil.

Cooking method:

1. We cut the meat into thin strips, and cut the garlic shoots into 5 cm in length.
2. Grind the carrots on a grater, it is better to use a kitchen tool for Korean dishes.
3. In hot oil, we begin to fry the meat for three minutes, then add the carrots and chopped arrows of the spicy plant.
4. Sprinkle the ingredients with spices, here you can take paprika, curry, red pepper and, of course, do not forget about salt.
5. Now pour in soy seasoning, reduce the fire and cook the dish for 10 minutes. If the roasting time is extended, then the arrows will turn out golden and fried.
6. Serve the dish hot, you can make a light salad or boil rice as a side dish.

Fried with sour cream

Many housewives bypass such a plant product as garlic arrows and in vain. After all, they are very tasty, especially young shoots, with which you can cook a wide variety of dishes.

Ingredients:

• a bunch of (large) garlic stalks;
• 15 ml soy dressing;
• two tablespoons of sour cream;
• three tablespoons of oil (sunflower).

Cooking method:

1. Garlic shoots cannot be found in stores, they can be collected on your site or found in the market. Wash the garlic cloves and chop them into 5 cm pieces.
2. Then we put the pan on the fire, heat the oil in it and spread the spicy plant, fry for literally five minutes, stirring constantly. If you are a fan of spicy dishes, then add chili pepper.
3. Now add the fermented milk product, mix, heat for another minute and remove from heat.
4. Pour in soybeans, stir and can be served with potatoes, buckwheat, rice or fried mushrooms.

Pickled garlic arrows

Among all the recipes, pickled garlic arrows are the most popular. For a snack, you can use a regular marinade, but sophisticated gourmets will definitely like the conservation of the plant in currant juice.

Ingredients:

• ½ kg arrows of garlic;
• litere of water;
• 85 g of sweet sand;
• 85 g salt;
• half a glass of vinegar;
• two stars of carnation;
• three peas of black pepper;
• bay leaf.

Cooking method:

1. Scald garlic stalks with boiling water and put in sterile jars.
2. For the brine, boil water, add sweet and salty granules, put cloves, spicy peppers and bay leaves, cook the brine.
3. After we remove it from the fire, stir it with a bite and immediately fill it with arrows.

To preserve the plant in currant juice, you need to take 300 g of berries and boil them in 700 ml of water for three minutes. Then the berries are passed through a sieve, mixed with a decoction, half a glass of granulated sugar and 55 g of salt are poured, the marinade is brought to a boil and the arrows of the spicy vegetable are poured over them. You can also pickle the plant without adding vinegar, cook it in Korean, with garlic, make a spicy snack.

Soup puree with garlic arrows

From garlic arrows you can cook a light and tasty soup. For this recipe, vegetable broth is used, but for a rich taste, it can be replaced with meat.

Ingredients:

A bunch of vegetable arrows;
six potato tubers;
two stalks of celery;
onion and carrot;
1.5 liters of vegetable broth;
pepper, salt to taste.

Cooking method:

1. Peel all vegetables, chop carrots, onions and celery into small cubes, and larger potatoes.
2. We take a saucepan with a thick bottom, pour in a spoonful of oil, add carrots, onions and celery, put a bay leaf and fry the ingredients until the onion is transparent.
3. Then spread the garlic stalks and fry the vegetables for another three minutes.
4. After laying the potatoes, pour in the broth, salt, pepper and cook the soup until the potatoes are soft.
5. Let the soup cool down a bit, immerse the blender and grind the soup to a puree consistency.
6. Serve the finished garlic stalks soup with chopped parsley leaves.

Garlic arrow paste (pesto sauce)

Italian pesto sauce is basil, cheese and olive oil. And we will make our own unusual sauce with the addition of garlic arrows. This sauce is suitable as a dressing for salads and spaghetti, as a marinade for meat or fish, or it can simply be served with bread.

Ingredients:

Garlic stalks (weighing up to 500 g);
45 ml olive oil;
a spoonful of salt;
two tablespoons of lemon juice;
zest of half a lemon;
some pepper.

Also for the sauce, you can take a small bunch of basil or dill, a glass of walnuts and 175 g of parmesan.

Cooking method:

1. Put the stalks of a spicy vegetable, as well as basil (dill) and walnuts into the blender container, grind the ingredients.
2. Then pour in olive oil and add lemon zest, stir.
3. Grind the parmesan on a fine grater and, together with citrus juice, salt and pepper, send it to the rest of the ingredients, mix thoroughly.
4. Transfer the finished sauce to a glass jar, make a thin layer of oil on top. Store in the refrigerator, and for long-term storage, the sauce can be frozen.

egg recipe

A variety of dishes can be prepared from eggs and garlic arrows. We offer a gourmet snack recipe with the addition of Teriyaki sauce, which makes the taste of any dish more expressive.

Ingredients:

10 (15) arrows of garlic;
three eggs;
two spoons of Teriyaki sauce;
35 ml olive oil;
a spoonful of soy dressing;
a spoonful of lemon juice;
pepper.

Cooking method:

1. We chop the arrows into small pieces and fall asleep in a pan with already heated oil.
2. Fry for five minutes, then pour in soy sauce and Teriyaki, and add citrus juice and pepper.
3. After two minutes, drive in the eggs, fry until the eggs are fully cooked. Serve with vegetables or fish.

We know a lot about the benefits of garlic. But what do we know about the garlic arrows, which grow back during the ripening of this bulbous plant, bloom and produce seeds? Usually we try to pick them quickly, because the arrow takes away the strength from the garlic, which is needed to form a strong bulb. But do not rush to remove this greenery. It turns out that garlic arrows are very good in taste and healthy, the main thing is to know how to cook them. There are many recipes by which you can prepare a product for the winter, chopped with a blender or meat grinder.

The benefits of garlic arrows and the rules for collecting them for harvesting

Garlic arrows - stems that hold the peduncle. If you let them grow for a long time, they will bloom into magnificent flowers that will produce seeds for the next year. But it will be possible to forget about the harvest of large and strong garlic bulbs: too much energy goes into the plant to provide offspring. That is why it is customary to cut the arrows so that the yield does not decrease by 20–50%. This is especially important in hot, dry summers, when the access of moisture with nutrients to the roots of garlic is difficult.

But it should be noted that the arrows of garlic are not much inferior in taste and benefits to its bulbs! They contain:

In addition, the younger the arrows, the more they contain iodine, calcium, carbohydrates, phosphorus and chlorine. Therefore, chopped garlic arrows in fresh, frozen or canned form can be not only an excellent seasoning for the first and second courses, but also a therapeutic and prophylactic remedy for the whole family during the cold season.

But in order to benefit from garlic arrows, you need to collect them correctly and in a timely manner. In winter garlic, the arrow appears a little earlier than in spring, but in general this happens at the end of June. It is very important to collect arrows by mid-July, before the time the peduncle begins to bloom. So they will retain softness and tenderness, without having time to become too hard.

Scientifically speaking, the arrows must be cut in the phase of the curl, which has reached a length of 10 cm. Collect them together with the inflorescences, shortening them with scissors or pruners at a distance of 12–15 cm from the sinus of the last leaf.

Note! In no case should you pluck, pull out and twist the garlic arrows when removing. From such actions, cracks form in the flower stems, through which pathogens penetrate into the bulbs. After that, the garlic crop will not be stored for a long time.

Garlic arrows can even be used to control pests of garden plants by preparing a rich infusion from them. But we suggest using them for culinary purposes, preparing a tasty and healthy seasoning for the winter.

Chopped Arrow Recipes

There are several ways to harvest garlic arrows. You can save them:

• entirely;
• chopped sticks;
• crushed rings;
• crushed to a pulp.

We offer several recipes from the latter category. To process garlic arrows, you will need a meat grinder or blender.

The easiest way: a product with salt and vegetable oil

What could be more pleasant when cooking a dish takes a minimum of time, and you need a little food? For this paste you will need:

• 500 g garlic arrows;
• 0.5–1 tsp salt;
• 1.5 st. l. vegetable oil.

If you have very young arrows, then you can use them together with flower stalks. It will be enough to cut off the ends from them.

Cooking process:

1. Cut the arrows into 3-4 cm pieces and put them in a blender bowl.
2. Grind the product as much as possible.
3. Add salt and vegetable oil to the mass, mix well. Oil is needed to soften the garlic paste, and salt is needed to prevent souring.
4. Transfer the pasta to a suitable container (such as a plastic container with a tight-fitting lid) and refrigerate.

Storage in the refrigerator is appropriate if you plan to use up the garlic arrow paste in a month at the most. If it is planned to harvest for a longer period, it is more correct to do this: decompose the mass into plastic bags (no more than 200 g is measured in each, so that it is more convenient to defrost later) or baking dishes and place in a freezer where the seasoning can be stored until spring.

Canned Garlic Paste

Chopped garlic arrows can be stored not only in the refrigerator or freezer. They can also be preserved by distributing them into portioned jars. Since the seasoning from the arrows of garlic turns out to be quite spicy and is added to the dishes little by little, it is better to take small containers for it, no more than 0.5 liters in volume.

You will need these products:

• 250 g garlic arrows;
• 1 tsp salt;
• 5 tbsp vegetable oil.

Cooking process:

1. Remove dry tips from the arrows. If the peduncles are still soft and tender, feel free to leave them.
2. Cut the arrows across into 2 parts - this will make it easier to place them in the meat grinder tube.
3. Install a grid with large cells on the fixture. Pass the arrows of garlic through the device and put the resulting mass into a bowl or deep plate.
4. Add salt and pour in vegetable oil. It is advisable to use refined, its smell will not interrupt the aroma of garlic.
5. Mix the mass thoroughly and transfer to a saucepan of a suitable size.
6. Simmer for about 8 minutes over medium heat, stirring constantly so that the pasta boils properly and the oil is saturated with the smell of garlic.
7. Scald prepared jars and lids with boiling water.
8. Immediately spread the seasoning in the container, roll up.
9. Let the jars cool at room temperature, then store them in a pantry or basement.

Such garlic seasoning can be stored until spring. When you uncork a jar of chopped garlic arrows in winter, remember: you need to store it in the refrigerator in the future so that the product does not turn sour. FIt is advisable to use the seasoning in food for 3-4 weeks. And don't forget about the smell of garlic: close the jar tightly when you send the container back to the refrigerator.

Do you want to diversify your usual diet with this simple pasta? Mix it with cottage cheese and sour cream in equal proportions. Spread sandwiches with the prepared mass, sprinkle with fresh herbs - a hearty and fragrant snack is ready for evening family gatherings!

Video: Salted garlic arrows and creamy mass with them

Spicy garlic caviar

You will need:

• 1 kg of garlic arrows;
• 1 tbsp with a slide of coarse salt;
• 1 tsp ground black pepper;
• 1 tsp ground coriander seeds;
• 50 ml cold pressed vegetable oil.

You can add other seasonings that you use often if you like.

Cooking process:

1. Take the garlic cloves and wash them in cool salted water.
2. Dry, cut off the hard parts, chop the soft arrows finely with a knife.
3. Place the cut pieces in a blender. Grind, adding salt and seasonings, pour vegetable oil. The mass should not turn out thick, but it is not supposed to spread either.
4. Stir the crushed arrows so that the mass becomes like a green sauce.
5. Rinse and sterilize jars thoroughly.
6. Transfer the cooked caviar to the container, tightly close with clean lids.

It is allowed to store the snack in the refrigerator or any cool and dark place for up to six months, because garlic itself is a good preservative, and salt in the mass will extend the shelf life of the workpiece.

Add some caviar to a vegetable salad with fresh herbs to give it a sharp taste and spicy aroma.

Preparing snacks with nuts

Since we are talking about spicy tastes, should we turn to the peculiarities of Caucasian cuisine? In it, garlic arrows are also frequent ingredients in dishes. In tandem with walnuts and spices, they will become a great sauce for deli meats.

Video: Garlic greens twisted with a meat grinder for the winter

As you can see, there are many ways to save garlic arrows for the winter. Among the recipes we have proposed, you will surely pick up a couple suitable for yourself. And it is not at all necessary to consider this priceless gift from the garden as waste: it has a place on our table, and not in a compost pit. Maybe you have your own recipes for product blanks, interesting and unusual? If so, share them in the comments with other readers.

Surely for many people our article will be interesting, because few people know that very tasty and original dishes can be prepared from garlic arrows. At the beginning of summer, garlic releases flower stalks, which gardeners must remove in order to get a successful harvest in the form of large heads.

Most just throw them in the trash. We propose to use green shoots in cooking and give a selection of recipes for what can be prepared from garlic arrows.

How to cook garlic arrows

This is the ground 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 tasty and healthy dishes. You can make a sauce from them, add them to a salad, fry them, boil them in soup, pickle them, cook them in a special way in Korean, Chinese, or ferment them.

Peduncles grow only 2 weeks. Of course, they have a very short shelf life, but they can be prepared for future use - canned or frozen, made into oil, so that in the winter, characterized by frequent epidemics of viral infections, to consume a vitamin product and a remedy.

Garlic arrows improve digestion, intestinal activity, prevent the development of atherosclerosis, hypertension, and infectious diseases. They can even kill dysenteric bacillus, staphylococcus aureus, and various pathogenic fungi.

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

Cooking Recipes

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

frozen

Freezing is the best way to store vegetables and herbs in winter. In this form, the green part of garlic retains most of its vitamins, attractive appearance, color and mass. Moreover, when frozen, the greens lose their sharp taste and bitterness inherent in garlic.

We suggest that you familiarize yourself with the step-by-step instructions for the correct freezing of garlic peduncles.

Inventory:

• knife or scissors;
• pot;
• the spoon;
• freezer bags or containers.

Ingredients:

• 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. Cut the rest of the greens into pieces of 3-5 cm.
4. Put a pot of water on the stove and bring to a boil.
5. Salt the boiling water.
6. We place the greens.
7. We cook 5 minutes.
8. We drain the water.
9. We cool the green "tubes".
10. We put them in bags or trays. We tie the packages. Close containers with lids.
11. We send it to the freezer.

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

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

Video: how to freeze garlic arrows

fried

Having prepared 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 will perfectly complement the dishes of potatoes, rice, meat.

Inventory:

• pan;
• spatula for stirring.

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. Place on paper towel to dry.
3. Cut into pieces of 6-7 cm.
4. Heat up the pan, add oil. We make the fire small.
5. We place escapes.
6. Fry for 5-7 minutes, while constantly stirring.
7. Add salt, pepper. Optional - lemon juice, zest.

In another version, before frying the garlic shoots, they are boiled in salted water for 5 minutes. In the process of frying for 15 minutes, soy sauce (50 ml) is added. After removing from heat, add sesame (powder), red ground pepper (on the tip of a knife).

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;
• spatula for stirring.

Ingredients:

• 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 cider vinegar - 1 large spoon.

Cooking method:

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

Video: how to cook garlic arrows in Korean

Pickled Arrows

Inventory:

• pot;
• the spoon;
• banks.

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;

Cooking method:

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

Did you know? Milk, a full-fat dairy product, or parsley combined 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:

• pot;
• the spoon;
• banks.

Ingredients:

• 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 the pieces in them for 2-3 minutes.
3. Then transfer the arrows to cold water.
4. Place 2 branches of dill in a jar or bottle.
5. Place arrows.
6. When the jar is full, put the remaining dill.
7. Prepare the brine: place salt in hot water to dissolve, add vinegar.
8. Cool the 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. Send pickled garlic arrows for storage in the refrigerator.

with carrots

Inventory:

• pan;
• spatula for stirring.

Ingredients:

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

Cooking method:

1. Rinse flower stalks 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 up the pan.
6. Add oil.
7. Place the onion in the pan and fry it until golden brown.
8. Add carrots.
9. Saute vegetables for 10 minutes, stirring constantly.
10. Add chopped flower stalks.
11. Add salt, pepper, spices.
12. Fry until done.
13. Garnish with fresh herbs before serving.

Important! The garlic cloves must be cooked while they are still soft. Hardened shoots are not suitable for food, as they become fibrous and tough. 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. We invite you to try both recipes.

Chicken soup.

Inventory:

• pot;
• the spoon.

Ingredients:

• 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 flower stalks and cut into pieces of 2-3 cm.
2. Rinse rice until clear water.
3. Carrot cut into circles.
4. Chop the onion.
5. Boil the broth and season with salt.
6. Place arrows, rice, carrots, onions in it.
7. Cook for 20 minutes.
8. Serve with sour cream.

Inventory:

• pot;
• the spoon.

Ingredients:

• crushed 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.

How to make soup puree:

1. Pre-cook the vegetable broth.
2. Wash and dry the garlic sprouts, finely chop.
3. We chop the onion.
4. We place it in a saucepan, in preheated oil.
5. Simmer for 6 minutes.
6. Mince the garlic, add to the bowl.
7. We cut the pumpkin into cubes of 2 cm. We place it with vegetables.
8. We add broth.
9. Salt, pepper.
10. Keep on the stove until the liquid boils.
11. Simmer over low heat until the pumpkin softens (about half an hour).
12. Add soy sauce.
13. Cool the soup. We beat with a blender.

We close for the winter

Inventory:

• pot;
• the spoon;
• banks.

Ingredients:

• green garlic peduncles - 1 kg;
• water - 1 l;
• granulated sugar - 50 g;
• vinegar (9%) - 100 ml;
• salt - 50 g;
• peppercorns, bay leaf, mustard seeds - at will and taste.

Cooking method:

1. Wash young shoots, dry and cut into pieces 5-6 cm.
2. Place in boiling water and boil for 2 minutes.
3. Cool down.
4. Sterilize jars.
5. Place pepper, “lavrushka”, mustard on the bottom.
6. Fill jars tightly with arrows.
7. Prepare the marinade: water + sugar + salt + vinegar.
8. Pour into banks. Sterilize 5 minutes.
9. Roll up lids.
10. Turn containers upside down.
11. Let cool.
12. Store in a cool place out of direct sunlight.

Important! It is desirable to close the arrows in a half-liter container, so that after opening the workpiece immediately use it and not keep it open.

Video: harvesting garlic arrows for the winter

Without sterilization

Inventory:

• pot;
• the spoon;
• banks.

Ingredients:

• garlic arrows - 1 kg;
• water - 1 l;
• granulated sugar - 50 g;
• vinegar (9%) - 100 ml;
• salt - 50 g.

Cooking method:

1. Place garlic stalks in boiling water.
2. Boil them for 1-2 minutes.
3. Drain the hot liquid and pour cold water into the container.
4. When the shoots have cooled, we distribute them among the banks.
5. Put salt and sugar into the water.
6. Put on fire and bring to a boil.
7. Cook for 2 minutes.
8. Remove from heat, add vinegar.
9. Fill jars to the top with hot marinade.
10. We close with twisted or polyethylene lids.
11. The product is stored in the refrigerator for about 7 days.
12. Then we move the blanks to the basement or other cold room.

Video: how to cook garlic arrows without sterilization

We hope that after reading our article you will no longer throw away such a valuable product as garlic arrows. Try to cook different dishes from them. Of the above, you will surely find something to your liking. And perhaps more than one. In addition to the recipes described, garlic shoots are also cooked in tomato, in sour cream, with the addition of vegetables, cottage cheese, in the form of butter, pate, in an omelette. They are stewed, added to chicken, pork ribs.

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As soon as June comes, the growing garlic throws arrows, it's time to break off the twisted rings. Do not rush to throw them away, I will tell you how to cook garlic arrows with maximum benefit, it will be very tasty. One has only to pick it correctly, holding the stem with one hand, carefully pulling the shoot out of the depths. And it is necessary to remove the arrows, only then the head of garlic will be large and will ripen to the desired condition.

Garlic shooters: benefits

Garlic shooters compensate for the deficiency of various biologically active substances, positively affect the state of cells, and slow down the aging process. Contribute to the prevention of viral diseases, primarily colds and SARS, well cleanse the intestines from harmful bacteria and microorganisms, such as dysentery bacillus and staphylococcus aureus.

How to cook pickled garlic arrows

This appetizer is very tasty.

Cut arrows 3-4 cm long, pour in water, boil for several minutes after boiling, put in a colander, rinse with cool water, arrange in jars with a capacity of 0.5 liters (they can not be sterilized), pour marinade. I prepare the marinade like this - I pour 50 grams of salt, sugar into a liter of water, bring it to a boil, pour 100 ml. 9% vinegar, sterilized for 5 minutes, rolled up.

This can be done not only with arrows, but also with young garlic cloves. Only they do not need to be cooked, peel them, pour boiling water over them, dip them in cold water, then pour in the marinade, sterilization for 10 minutes.

Paste of garlic arrows for the winter

I cook delicious garlic paste from garlic arrows, it is good for sandwiches with black bread, it can be added to soup or as a sauce, to potatoes, it gives absolutely any dish a spicy taste, and with pasta, it’s generally a nice thing!

• I pass young garlic arrows through a meat grinder, salt to taste, season with odorless vegetable oil, mix, put them in clean jars, close them with lids, and store them on the bottom shelf of the refrigerator.

Fried garlic arrows: recipe with tomato paste

This dish is very reminiscent of fried mushrooms with a slight spiciness.

You will need:

• garlic arrows - 500 grams;
• tomato paste, salt, pepper, vegetable oil - to taste.

At the arrows, tear off the seed pods, cut the stems, place in a frying pan with heated oil, salt, lightly fry, make sure that the juice stands out. If it is not there, you need to add a little water, fry until the arrows are semi-transparent. At this stage, the dish is already ready, it can be used as a side dish, add tomato paste, pepper, fry a little more.

My advice!

Soup - puree with garlic arrows and pumpkin

And here is the soup, which contains a solid benefit. It has a huge amount of fiber, which is useful for people who are obese. Pumpkin is useful for hypertensive patients, it removes toxins and toxins, as well as excess cholesterol, all this is the merit of pectin fibers. Thyme has disinfectant properties, it is indispensable in the treatment of bronchi and lung diseases, with problems with the gastrointestinal tract, it improves digestion, relieves fermentation, spasms, and eliminates constipation. The dish is fragrant, with a mass of useful substances!

You will need:

• pumpkin - 1 kg;
• vegetable broth - 6 cups;
• chopped garlic arrows - half a glass;
• soy sauce - 2 tbsp;
• olive oil - 1 tbsp;
• dried thyme - 2 tsp;
• leek;
• salt and pepper - to taste.

1. Heat the vegetable oil, fry the chopped onion - leek, garlic arrows on it until soft. Add thyme, pumpkin, cut into pieces, pour the broth, pepper, bring to a boil, cook for half an hour. The pumpkin should become soft, pour in soy sauce, salt, cool the soup.
2. Using an immersion blender, blend the mixture into a smooth puree. The finished dish is stored for 2 days

Garlic arrows with egg

Many people prefer an egg dish for breakfast, and garlic arrows will help diversify it. In the spring in the country, you can cook such a dish from fresh shoots, in winter you can use canned ones.

• Eggs - 6 pcs.
• A little butter
• Garlic pipes - 100 gr.
• Hard cheese - 50 gr.
• Salt and pepper to taste

Cooking:

1. Prepare the egg mixture: Shake the eggs with the addition of seasonings and spices to taste.
2. Grate hard cheese of any kind, or cut into small cubes. Add half of the cheese to the egg mixture.
3. In a heated frying pan, fry the garlic shoots and pour them with egg and cheese mass.
4. Bring the eggs to a boil and sprinkle the remaining cheese on top.
5. The skillet can be placed in a hot oven under the grill for a crispy crust.

Meat with garlic arrows

Garlic sprouts go well with meat, giving the dish a fantastic savory flavor. For cooking, it is best to use savory canned garlic arrows, for example, cooked in a spicy marinade.

For cooking you will need:

• Beef or pork - 700 gr.
• Fresh garlic pipes - 250 gr.
• Salt pepper
• A little oil for frying
• 2 small onions
• 125 ml. tomato juice

Meal preparation:

1. Peel the onion, cut in half and chop with a sharp knife into small cubes. Fry until light golden brown in hot sunflower oil.
2. Cut the pieces of meat into thin slices, beat off with a kitchen hammer, cut again, but into thin slices, and add to the onion for frying. Stew a little, season with spices to taste. Cover the pan with a lid and simmer for 20 minutes.
3. Cut garlic shoots into small pieces, no more than 2 cm in length. Add them to the meat, pour in the tomato juice and bring the dish to readiness, stirring occasionally.
4. As a side dish, fried fresh zucchini is perfect, you can roll it in flour or make a tender batter.
5. The meat cooked according to this recipe is delicious not only hot, but also cold, as a snack.

Appetizer of garlic arrows

Ingredients:

• Young garlic arrows - 300-400 grams;
• Sunflower or olive oil - 4-5 tablespoons;
• Salt, ground pepper, paprika;
• Dill, parsley for decoration or fine sprinkling on top. Who loves.

Cooking method:

1. Cut off the tops with seed pods from the cuttings, leaving only the bright green and young light green parts. Cut them into short strips or cubes. Spaghetti will look original.
2. Pour the sliced ​​\u200b\u200bin a deep frying pan, pour over vegetable oil, salt and pepper to taste.
3. Fry over low heat under a lid with a steam hole to maintain the effect of stewing. Stir occasionally with a wooden spatula and monitor the amount of moisture.
4. If the product is still far from ready, and the juice has evaporated earlier (this almost never happens), then it is better to add a little water to avoid dryness.

It is important to know! Only young shoots are suitable for carcasses, then the finished dish will please with softness, delicate mushroom flavor. If hard pieces get into the pan, then during the frying process they will quickly lose their attractiveness, taste, and become like wood chips.

Served at the table in different variations: as a separate appetizer (hot or cold) or with any side dish (rice, potatoes, vermicelli) in the form of a salad. It can be dinner, breakfast in a hurry.

Garlic arrows for the future

BUT how to cook garlic chives for long-term storage, Shoots can be prepared for future use by freezing.

The garlic shoots are cut with scissors into pieces of 2-3 cm, rinsed, discarded in a colander, dried on a towel. Place tightly in plastic bags, tie and freeze. After that, without defrosting, you can fry in vegetable oil with salt for 5 minutes. Very tasty!

My advice!

Sometimes I make a spread for sandwiches, twist through a meat grinder. When I have arrows of garlic, I twist lard with them, mix, store in the refrigerator. You won't find a better addition to bread for borscht!