Who would have thought that from such a product as garlic arrows, you can cook a lot of different dishes. But perhaps the most delicious and unusual are garlic arrows fried with soy sauce or with an egg. By the way, no one, not knowing exactly the main component that is part of the dish, can never guess what it is. Some believe that this is some new type of green beans, others think - asparagus. Well, be that as it may, garlic arrows have not left anyone indifferent.
Garlic arrows are not only a very tasty product, but also very useful. Just like the heads of garlic themselves, they have an anti-infective and anti-inflammatory function. They contain vitamins such as B1, B2, C, PP, A and E, many trace elements necessary for the body: potassium, phosphorus, calcium, zinc, magnesium, copper, iron and iodine. 100 grams of garlic arrows contain only 24 kcal.
However, despite all the beneficial properties, people suffering from kidney disease, stomach ulcers, anemia and inflammation of the intestines need to be extremely careful when using a product such as garlic arrows without heat treatment. Fried foods can only be eaten in small quantities.
Fried garlic arrows
To prepare a dish without any frills, you need only a few components:
- Young arrows of garlic.
- Vegetable oil.
- Salt and pepper.
Serve this dish as an addition to a side dish or as a base for another dish, such as vegetable stew or roasted poultry.
Cooking:
- For this dish, only young arrows should be used, the diameter of such a flower should be slightly larger than the stem.
- First, rinse the greens well under running water, dry.
- Cut off the very top, cut the rest into strips 5-6 cm long, no more.
- Drip a little vegetable oil into the pan, put the garlic arrows.
- Fry them until soft and color changes from juicy green to dark, then add spices, cover, simmer for another 5 minutes. At the end of cooking, you can add soy sauce.
Fried garlic arrows (with egg)
Ingredients:
- Half a kilo of young garlic shooters.
- Two medium tomatoes.
- Three chicken eggs.
- Butter.
- Spices.
Cooking:
- Boil a liter of water in a small saucepan, throw in garlic arrows, thoroughly washed and cut into 2 cm pieces. Boil for just a couple of minutes, then fold in a colander.
- Melt the butter in a deep frying pan, put the chopped blanched tomatoes, fry for two minutes, then throw out the slightly dried arrows, fry for 5 minutes.
- In a separate container, shake the eggs with a pinch of salt, pour the vegetables into the pan, mix, simmer until the eggs are ready. Pepper the finished dish if desired.
What else can be cooked from garlic arrows? Garlic arrows are not only fried, but also frozen, pickled, boiled, stewed. Consider a few simple recipes.
Pickled Arrows
To prepare this dish, you will need 300 grams of garlic arrows, half a glass of vinegar, a glass of water, two tablespoons of granulated sugar, three - salt, a couple of bay leaves, ground pepper, cinnamon.
Garlic arrows should be washed, cut into pieces of the desired length and scalded with boiling water. Then put in sterilized jars. Boil water in a saucepan, add all the spices, boil for two minutes, pour in the vinegar, hold on the fire for a couple more minutes, pour the garlic arrows with the marinade. Roll up or close the jars with plastic lids and store in the refrigerator. Pickled arrows will be ready in about three weeks. They can be eaten just like that, added to soups, main dishes, ground and used as spices.
Soup puree
To prepare the soup, take half a glass of finely chopped garlic arrows, one leek, olive oil, two cloves of garlic, a pound of pumpkin pulp, two liters of vegetable broth, two tablespoons of soy sauce, dried thyme, pepper, salt.
Chop the leek and put in a saucepan, where two tablespoons of olive oil are already slightly warmed up, simmer until the onion softens. Add chopped garlic, diced pumpkin, spices, arrows chopped with a blender, broth. Cook over low heat for 25-30 minutes. Pour soy sauce into the finished soup, after cooling with a blender, turn everything into a puree mass. The soup can be stored in the refrigerator for two to three days.
Enjoy your meal. Eat not only tasty, but also healthy.
Fried garlic arrows- it is not only tasty, but also a healthy side dish. There are no less vitamins in garlic arrows than in its roots and leaves. To taste, they resemble green beans, but unlike it, they have a garlic aroma.
Fried garlic cloves. A photo
Below are other recipes for fried garlic arrows. Fried garlic arrows with sausage are very tasty.
Ingredients:
- Garlic arrows - 100 gr.,
- Smoked sausage - 80-100 gr.,
- Carrots - 1 pc.,
- Onion - half head
- Dill - a couple of branches,
- Ground black pepper,
- Salt,
- Refined sunflower oil.
Fried garlic arrows with sausage - recipe
For washed garlic arrows, cut off the bud with the flower. Cut them into strips 3-4 cm long. Cut the smoked into cubes. Peel onions and carrots. Grate the carrot on a fine grater.
Onion cut into cubes. Wash and finely chop the dill. Heat sunflower oil in a frying pan. Put garlic arrows with onions and carrots in the pan. Sprinkle vegetables with salt and black pepper. Stirring, fry them for 5-7 minutes.
After that, add sausage and dill to them. Stir. Uncovered, fry the dish for about 5 more minutes.
Become soft and tender fried garlic arrows with sour cream.
Ingredients:
- Garlic arrows - 200 gr.,
- Sour cream - 1 glass,
- Carrots - 1 pc.,
- Onion - 1 pc.,
- Salt,
- Ground black pepper,
- Vegetable oil.
Fried garlic arrows with sour cream - recipe
Wash the garlic cloves under running water. After removing the inflorescence, cut them into pieces 4-5 cm long. Cut the onion into cubes, and rub the carrots on the smallest grater.
Arrows of garlic, onions and carrots put in a saucepan with hot oil. Salt them and season with black pepper. Simmer vegetables over medium heat for 5-7 minutes. After that, fill them with sour cream. Cover and simmer for another 7-9 minutes.
For lovers of spicy dishes and snacks, you will definitely like Korean style fried garlic cloves.
Ingredients:
- Carrots - 2 pcs.,
- Arrows of garlic - 200 gr.,
- Spices for Korean carrots - at the tip of a teaspoon,
- Salt - 0.5 tsp,
- Vinegar - 1 tbsp. a spoon,
- Sugar - 0.5 tsp,
- Vegetable oil.
Fried garlic arrows in Korean - recipe
Rinse the garlic cloves. Cut them into 3-4 cm cubes. Chop the carrots with a vegetable peeler into long strips. Fry the garlic cloves in hot sunflower oil. Put them in a bowl with grated carrots. Season the fried arrows with carrots, sugar, salt, vinegar and spices. Mix all ingredients. Transfer the salad to a container. Leave to marinate in the refrigerator for 1-2 hours. Before serving, the dish is sprinkled with sesame seeds.
Garlic very useful, and, probably, every gardener grows it on his site. In June, the garlic releases arrows, which are cut off to form a good bulb.
Let's take a closer look: what to do with the removed arrow of garlic, garlic chives recipes, preparation of arrows for the winter.
The garlic arrows themselves taste delicious and are very healthy - the main thing is to cook them correctly.
When to prune garlic cloves
If you want to get air bulbs as seed, then be sure to leave a few arrows. They will ripen, give seeds and at the same time will serve as a beacon of harvest readiness.
I carefully break out the rest of the garlic arrows and proceed to preservation. The arrows are not inferior in taste and benefit to the bulbs themselves. To get the most out of the arrows, you need to collect them while they are soft and tender - in the curl phase about 10 cm long.
garlic arrows can be cut with scissors or broken with fingers at a distance of 10 cm above the axil of the last leaf. Do not pull out the arrows, you can damage the stem of the plant, which will lead to diseases and the keeping quality of garlic will decrease.
You can store garlic arrows fresh, frozen, or canned. They can be cut into cubes, rings or wiped to a gruel state.
Garlic garlic paste
It will take about 500 grams of arrows (cut flower stalks, they are not needed) twist in a meat grinder to a pasty mass. Add 5 tbsp. l. salt, 10 tbsp. l. vegetable oil and mix well.
Oil softens the overall taste, and salt plays the role of a preservative and prevents souring. At the end, transfer the finished paste to a glass jar, close the lid and refrigerate.
This option garlic paste not stored for a long time - you need to eat the pasta in a month.
Such fresh garlic paste can be mixed in equal proportions with sour cream and grated cheese - spread on bread. It turns out hearty and fragrant sandwiches that you just lick your fingers.
Frozen garlic arrows for the winter
This pasta can be frozen in zip-lock bags or put into ice cube trays. Pack the molds with pasta in a bag and place in the freezer. Such frozen cube of garlic paste Very good to add when preparing various dishes.
Garlic arrow paste (Pesto sauce)
Pesto is an Italian sauce made with basil, syrup and olive oil. In classic cooking, all the ingredients are ground in a mortar. We use a blender, and we will replace the green part garlic arrows.
Ingredients: garlic arrows - 500 g, salt - 1 tsp, olive oil - 3 tbsp. l., lemon juice - 1 tbsp. l., zest of half a lemon, ground pepper - 1/4 tsp.
You can also add: green basil - 50 g, walnuts - 1 cup, hard cheese - 200 g.
Pesto Sauce Recipe:
Grind the garlic arrows and greens in a blender (nuts too, if using). Add oil and lemon zest, mix. Grate the cheese on a fine grater and add to the pasta. In conclusion, add salt, pepper, lemon juice, adjusting to your liking. Mix everything well.
How to store:
Can be stored in the refrigerator, just pour a thin layer of oil into the jar on top. Freeze for long term storage.
How to use:
As a sauce when cooking spaghetti;
- as dressing in various salads;
- as a marinade for meat before baking;
- you can bake fish in Pesto sauce;
- spread on bread, like sandwiches for first courses;
- add to grilled vegetables.
Fried garlic arrows
Cut the arrows of garlic 6-7 cm long and fry in a pan with sunflower oil for 5 minutes, stirring constantly.
Add salt, pepper to taste (you can also add a little lemon juice)
It turns out fragrant fried arrows, it tastes like fried mushrooms with garlic.
Marinated garlic arrows for the winter
Recipe based on 0.5 liters. jar.
Ingredients: garlic arrows - 500 g, salt - 1 tbsp. l. with a slide, sugar - 1 tbsp. l. with a slide, vinegar 9% - 50 g, black peppercorns - 5 pcs., bay leaf - 1 pc.
Recipe for marinated arrows:
Wash the arrows of garlic, cut into a length of 5-10 cm. In prepared jars - washed and sterilized, throw 1 bay leaf, 5 peppercorns, salt and sugar.
Fill jars with garlic arrows. Pour boiling water, cover with a lid and let stand for 20 minutes. Drain the water into a saucepan, let it boil again. Add 50 g of vinegar to each jar and pour marinade over.
Immediately roll up the lids, turn the jars upside down and wrap them in a blanket until they cool completely.
Video - Garlic arrows, cooking recipe
And ... garlic shooters - the recipes for preparing the last product are not known to everyone. But green twigs contain even more vitamins and minerals than garlic cloves!
To my shame, I have always discarded the arrows before, cutting them off to increase the size of the head of garlic (as you know, about 40% of the nutrients go into the arrow). And only last year I learned that they can not only be thrown into the compost heap or poured with boiling water and used to spray plants, but also eaten.
For the first time I tried such food at my sister's house, and she brought the recipe from work. Since that time, this ingredient has interested me and it turned out that a lot of different sauces, soups, snacks, seasonings, as well as can be prepared from arrows. Did not know? Then this article will be of interest to you!
Recipes are quite varied. You can, if desired, boil, steam, fry, rub, marinate, add both to the first and second courses, and even use it as a separate food in the form of pasta for sandwiches.
You can talk on this topic for a very long time, but today I propose to dwell on the most popular and interesting options.
In order to end up with delicious food, and not incomprehensible porridge, I recommend adhering to several principles for preparing garlic shoots:
- cook only from fresh raw materials, recently plucked from the garden (to extend the short shelf life of arrows, they can be frozen for future use);
- use only soft parts of the shoots (good ones break under the fingers, and overly hard parts simply break);
- throw away the top onions with seeds, they are hard and tasteless;
- it is important to rinse the product well and dry it on a towel before adding it to dishes.
When to cut arrows from garlic
You need to cut off the arrows as they appear, when they reach a length of about 20-40 cm. If you linger with their collection, then, firstly, the garlic will be smaller, and we will get a weak harvest, and secondly, the shoots will become too hard .
Basically, garlic "blooms" in June, depending on the weather, either at the beginning or in the middle. That is, this unusual “harvest” can be harvested for a short time, only 1-2 weeks.
Recipe for pickled arrows for the winter
Fortunately, there are recipes for harvesting garlic for the winter. Of course, for spins you will have to collect a large amount of raw materials, but if you have a garden bed or two or even more of this plant in your country house, then there will be no problem with the product.
The easiest way to prepare this delicacy for the winter is by rolling it into jars, while the recipe for pickled shoots is very simple.
For a good bunch of arrows with already cut buds, you will need:
- 1 l. water;
- 50 grams of salt;
- 1 glass of vinegar;
- 50 grams of sugar.
Make a marinade, wash the shoots, cut into pieces about 5 cm, put in jars, pour the prepared aqueous solution and sterilize for an additional half an hour. It can be in a water bath, or it can be in the oven at a low temperature so that the pickling is as complete as possible. It remains to roll up the jars, turn them over on the lid and wrap them in a warm blanket. Since marinating the product is quite simple, this is one of my favorite recipes.
How to salt garlic arrows
Some people like spicy preservation, so you should learn how to pickle garlic arrows.
The method of salting is also quite simple, you need:
- prepare and cool the brine - 1 l. water, 25 gr. regular or 50 gr. fruit and berry vinegar, 50 gr. salt;
- wash the garlic sprigs, cut into pieces of 15-20 cm;
- put them in a colander in boiling water for 2 minutes;
- then dip into cold water to stop the cooking process;
- put in a glass or enameled container;
- pour brine;
- cover with a clean cloth;
- put oppression on top (a heavy plate, a wooden circle);
- leave warm for 3-4 days, after the appearance of traces of fermentation for another couple of days, and then take it out into the cold;
- as you use the pickle, it is worth adding new brine to it so that the garlic does not remain dry.
This dish goes well with meat, french fries or can be a separate snack.
Paste from garlic arrows without sterilization
My friend's best summer delicacy is garlic arrow paste, which her family spreads on bread for soups and borscht, marinates meat and just as a seasoning. The thing is really interesting, piquant, for lovers of spice.
Pasta is made quite simply, and it can be stored in the refrigerator for a long time, which allows you to store the product in this way in the winter. True, jars with the composition do not linger for lovers of such seasoning for a long time ...
For the paste you need:
- 800 grams of twigs;
- 1 tbsp salt;
- 1.5-3 tbsp vegetable fat;
- optional spices - pepper, coriander.
The arrows are washed, dried with a towel, hard ends and seeds are removed, chopped randomly and put into a blender. The rest of the ingredients are added there, interrupted into a homogeneous mass (you can twist it through a meat grinder, but then the consistency will be slightly different). It remains to shift the paste into clean, sterile jars and close with airtight lids, store in a cellar or refrigerator.
Freezing garlic cloves
Product lovers want to enjoy garlic not only a couple of weeks a year, but all the time, and there is a way out - just freeze the product.
The procedure is the same as for vegetables, herbs and berries. The raw materials need to be washed, cleaned of unnecessary parts (seeds and hard base), dried a little, cut into convenient pieces of 5-7 cm, put in portioned bags and first cool in the refrigerator, and then freeze. And what can be prepared from such a blank - skilled housewives already know.
How to cook fried garlic arrows
Personally, I really like fried arrows, which are easy to cook, and you can use different recipes.
The easiest option:
- cut washed and peeled shoots;
- heat the pan, pour vegetable oil;
- pour the arrows there, salt immediately so that they let the juice flow;
- stirring, fry until half cooked (so the product is tastier).
You can also add either soy sauce or tomato paste at the very beginning, so the taste of the dish changes significantly - a nice change!
Korean style garlic arrows
And while visiting, I tried a delicacy of garlic arrows in Korean, of course, a little spicy, but tasty.
So, you need:
- 500 grams of shoots (it is better to take fresh ones, but a frozen billet pulled out of the freezer in 10-12 hours and melted on its own is also suitable);
- 70 ml. vegetable oil;
- 0.5 - 1 pod of red pepper;
- 50 ml. soy sauce;
- 0.5 tsp Sahara;
- 1 tsp ground or in grains of coriander;
- 6-8 pcs. cloves;
- a handful of peppercorns;
- 10 gr. sesame seed;
- 1 tbsp vinegar.
Wash, clean, dry the arrows, cut into pieces of 4-5 cm. Heat the oil in a large saucepan or cauldron, and at this time grind the spices in a mortar (to simplify the procedure, all additives can be taken already ground). Put the seasonings in a bowl, mix, let the oil saturate for 8-10 seconds, and then add the garlic there, fry until soft, stir in the sugar and soy sauce.
When the arrows turn olive in color, add vinegar and sesame seeds, remove from heat, cool and, after cooling, serve to the table.
Salad of garlic arrows
The product can be added to a salad, I came across several interesting recipes, but, I confess, I myself have not tried everything yet.
But I really liked the egg salad, I took a recipe from a friend, here it is:
- take garlic shoots, vegetable oil, tomatoes, salt, spices, raw chicken eggs;
- wash the arrows, chop, stew in a pan with a spoonful of water until olive color;
- salt, sprinkle with spices;
- add diced tomatoes, fry everything together for about 5 minutes;
- beat the eggs into the pan, mix quickly, after thickening, remove from heat and cool.
Although this dish is positioned as a salad, it reminds me more of an omelet with vegetables, but more savory. What I like about it is that you can cook such a meal in just half an hour, if the ingredients are at hand.
So do not throw away garlic arrows, because there are many cooking recipes, for every taste. And now you know how to cook the product! Bon appetit, replenish your collection of recipes with new items using our blog and do not miss interesting articles thanks to a subscription!
Fried garlic arrows
Great summer food! A simple, quick and cheap (for summer residents - free) snack. Fried garlic arrows are delicious paired with potatoes and rice.
Compound:
for 4 servings
- Garlic arrows - 2 bunches (20-30 pieces each);
- Salt;
- Vegetable oil (or butter) for frying;
- Flour - 1 tablespoon;
- Cool water - 0.5 cups;
How to cook garlic arrows in a pan
- Cut the arrows into pieces of 2-3 cm (to the buds. Discard the buds).
- Heat the oil in a frying pan, throw in the garlic sticks. Salt. Fry for 4-5 minutes over low heat, stirring occasionally.
- Pour water over flour and mix well. Pour the flour mixture into the pan in a thin stream while stirring. As soon as the flour is brewed, turn off the fire;
- Serve arrows hot or chilled.
Features of cooking fried garlic arrows and taste
We prepare this unexpected, tasty and cheap snack only in the summer, when it is ready to bloom and has thrown out its serpentine elastic, smooth arrows. It’s a pity to even break them off - they are so strong and beautiful!
In Eastern cuisine, garlic arrows are usually marinated (recipe for Korean pickled garlic arrows), but in our country, most often, they are fried.
What does fried garlic arrows taste like?
Fried arrows taste like mushrooms, with a slight garlic flavor. This is a very tasty snack that goes well with potatoes, rice, stewed or boiled beef, pork, lamb, fried chicken breast or fried mushrooms. With the rest of the food or as an independent dish - it’s also good, but with the above - it’s especially delicious!
What can be cooked from garlic arrows
Yesterday I cooked beef ribs stewed with onions and garlic arrows. Served with boiled new potatoes. This is a meal! The arrows became even more tender and juicy and went well with the ribs (here's the recipe).
That is, the arrows of garlic can be added where regular garlic is usually added when stewing or baking in the oven.
Taste
When garlic arrows envelop the sauce, the appetizer becomes more tender. In a white, soft cloud, spicy green sticks appear ... with an uneven surface clearly felt by the tongue ... Maybe someone does not like the look of garlic sticks in sauce, sorry, unfortunately, the photo does not convey their wonderful taste. I'll try to take a better picture next time. 🙂
Sauce
Instead of flour custard (which can be replaced with the same amount of starch or rice flour), mayonnaise, sour cream, cream or thick yogurt (for example, matsoni) can be added to garlic arrows.
Fried garlic arrows without sauce are also very good, try them in different ways!)) This is a very tasty and simple meal!
Arrow recipes and application
You can also fry garlic arrows with carrots (recipe) or mushrooms, with new potatoes or pour over scrambled eggs (recipe).
You can add garlic arrows to the same salads where fried mushrooms are put. For fried arrows (and it will be especially tasty and beautiful if you fried them with carrots, cut into strips), you can pour pasta of the same shape and length into the pan and lightly fry them together.
If you are stewing meat or ribs, then, 15-20 minutes before the end of the stew, you can throw garlic arrows. They feed on meat juices and share their pleasant aroma with gravy.
And also, you can wash the arrows, dry them, cut them into pieces, put them in dry bags and freeze them so that you can use them all winter, until the new harvest!
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