When arrows appear in winter garlic, experienced gardeners cut them off so that all the strength of the plant is given to the roots, that is, teeth, and not flowers and bulbous bulbs. The arrow of garlic is a flowering stem, on which the inflorescence is formed with future bulbous bulbs. Many give the shooters grow up to about 50 centimeters, and remove them as an independent crop.
So, as soon as the arrows curl in curls, we mercilessly tear off the tender and fragrant sprouts of garlic and deal with useful preparations. Unlike heads, arrows contain other useful substances and microelements, differ in taste and gastronomic properties. They are frayed with lard, pickled, pickled, salted, make sauces and salad dressings. Garlic marinated in Korean style, stewed in tomato, scrambled eggs with arrows - these are just a few simple recipes that are suitable for country get-togethers, picnics and delicious healthy breakfasts.
From these useful flower stalks prepare a spaghetti sauce similar to pesto (Italian sauce), in general, the number of recipes can be limited only by your imagination. Cooking time: 10 minutes
Quantity: 0.5 kg
Ingredients for a paste of arrows of garlic for the winter
- 0.5 kg arrows of garlic;
- 50 ml of sunflower oil;
- 25 g of salt;
- 1 pod of chili pepper (optional).
Method of cooking paste of arrows of garlic for the winter
We collect arrows directly before cooking. Then we cut off all the excess: buds with bumboshkami and the lower dense part of the stem, which is usually hard and fibrous.
The rest of the stems are cut arbitrarily, as long as the pieces are placed in the blender bowl.
Rinse vegetables with cold water, recline in a colander, then dry on a towel.
Turn vegetables into a homogeneous mass. For these purposes, you can use both a blender and a conventional meat grinder with a small nozzle.
Mix chopped vegetables with table salt. I advise you to use coarse salt without additives, for preservation, it is better suited.
Next, pour the sunflower oil. It is better to take refined, odorless. Also suitable is any refined vegetable oil - olive, corn and canola.
Stir the mass so that all ingredients are evenly distributed, you can mix the products again using a blender. At this stage, depending on your taste preferences, you can add any greens like mint, parsley, celery or dill to the seasoning. A lot of greens are not needed, but slightly ottenit and dilute the taste of garlic would be quite good.
I love spicy food, so I add chili peppers to almost all blanks. We cut a small pod finely, put it into garlic paste, mix it up and pack the seasoning for storage.
For long-term storage, the paste must be frozen - laid out in plastic sealed containers or wrapped in cling film or foil.
During the week, the paste of arrows of garlic can be stored in the refrigerator.
Here are some tips on how to use a paste made of garlic. Cook chicken or meat patties, add 3-4 teaspoons of pasta to the mince.
Mix the sour cream with finely chopped dill, add the paste of arrows of garlic to taste and a little olive oil - you will get a delicious sauce for young potatoes.
