I didn’t even know that you could cook something from garlic arrows until my mother came to visit and tried this wonderful dish. So I want to write a few recipes for arrows, of course taken from the Internet, but still, it’s better to look at all the recipes at once than to dig through the entire Internet.
Garlic arrows stewed with tomatoes and onions
Ingredients:
Garlic arrows.
Onion.
. Tomatoes.
. Salt.
Slice onion thin quarter rings. Fry the onion in vegetable oil or a mixture of butter and vegetable oil. Fry until light golden brown. At this time, chop the tomatoes and garlic arrows. Cut the arrows into pieces 3-4 centimeters long. Add the tomatoes, reduce the heat under the frying pan and begin to simmer the tomatoes along with the onions. Add salt. When the tomatoes give juice, put the garlic arrows in the frying pan. When the garlic arrows change color and become soft, turn off the heat. Strictly speaking, everything is ready. Very well stewed garlic arrows go well with boiled potatoes or to mashed potatoes. Another option when you want a very light meal - then stewed arrows garlic will work best.
Garlic arrows in tomato paste
Compound
garlic arrows
vegetable oil
paprika
seasonings to taste
tomato paste
2 cloves garlic
Preparation
Cut the garlic arrows into pieces 6-7 cm long, place in a frying pan with vegetable oil, add a little water and simmer until tender. During the stewing process, salt the arrows, season with paprika, pass the garlic through a press, and season with your favorite seasonings.
At the end add tomato paste, mix well, simmer for a couple more minutes.
Garlic salad with egg
Ingredients:
Garlic arrows
Tomatoes
Salt
- vegetable oil
I'm chicken eggs
Spices
Garlic arrows need to be washed and cut into pieces. Then the arrows need to be transferred to a frying pan and then add a little water and simmer. You need to add about a couple of soup spoons of water.Simmer until the garlic arrows acquire an olive color. After this you need to add salt and spices. Mix. The tomatoes need to be washed, slightly dried and cut into cubes, which are placed towards the arrows. After this, you need to simmer for another five minutes. After this, beat in the eggs and mix carefully. The dish is ready!
Pickled garlic arrows
- a bunch of arrows without buds
- Water - 1 l
- Sol - 50 g
- Sugar - 50 g
- Vinegar - 1 cup.
Boil the marinade. Wash the garlic arrows, chop not too finely (I cut them 5-7 cm long), half liter jars scald with boiling water. Place the arrows in jars, add marinade and sterilize for 20-30 minutes (I do it in the oven over low heat)
Garlic arrows stewed with onions and carrots
* 1-4 bunches of garlic arrows
* 1 tomato
* 1 carrot
* 1 onion
* Salt, favorite spices
Sauté coarsely chopped onion in vegetable oil. Add grated carrots and fry. Cut the garlic arrows into 5-7 cm lengths and place with the vegetables. Fry for 5 minutes, stirring occasionally. Add coarsely chopped tomato and simmer a little. Salt and season with spices. When serving, sprinkle with herbs.
Fried garlic arrows
1. Garlic arrows - 1 kg.
2. Sesame oil - 1 tbsp.
3. Sesame seed- 1 tsp.
4. Yangnyom - 1/2 tbsp.
5. Vegetable oil - 5 tbsp. l.
6. Salt to taste.
We wash the garlic arrows, remove the tails of the arrows and cut them into 3 cm lengths. Next, heat the vegetable oil in a frying pan and put the chopped arrows there. Fry lightly for about 5 minutes, add Sesame oil, salt and yangnyom. Mix thoroughly. We wait for the dish to cool down and serve it on the table.
Frozen arrows for the winter.
Cut into pieces 1-1.5 cm long, place in portions in polyethylene bags, and tie. First, the bags are cooled in the refrigerator for 2-3 hours, then placed in freezer. In winter you can stew them just like fresh ones.
Omelette with garlic arrows
There are no proportions in the recipe. The omelette mixture is prepared in the same way as for regular 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 changes and becomes soft (the color becomes dark green). If desired, you can sprinkle them with pepper. The finished garlic arrows are poured with the omelette mixture, a small fire is turned on and the omelette is brought to readiness under the lid. You can do it in different options, for example, fry the arrows together with carrots or in a tomato.
Stewed garlic arrows
In addition to the garlic arrows themselves, you will need vegetable oil, tomato juice and salt. Fry the arrows in the same way as in the previous recipe; when they become soft, add salt to taste and pour tomato juice. Turn the heat on low and simmer with the lid on until done. The finished arrows taste very much like spicy mushrooms.
Fried garlic arrows
Again, a recipe without proportions - everything in it is very simple. Wash the arrows, cut off the seed part, cut into small pieces. Place in heated vegetable oil and immediately add some salt. The arrows will release juice in which they will stew. When the juice has evaporated and the arrows become soft, you can increase the heat and fry the arrows until tender. This takes about ten minutes, no more. Can be served as a side dish for meat and fish.
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.
Cut the onion and bell pepper 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. Add some salt and place the bell pepper in the frying pan. After a couple of minutes, add the chicken liver to the vegetables (it can be cut into pieces), add salt and pepper to taste, and fry over medium heat until tender. The readiness of the liver can be determined by the juice flowing out - it should be transparent. If desired, at the end of cooking you can season the dish with sour cream - it will be even tastier. Don't forget what's coming chicken liver very quickly, and try not to miss the moment when it becomes soft - immediately remove the pan from the heat. If you overcook the liver, it will turn out dry and tough.
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 in portioned pieces, salt, sprinkle with lemon juice. Fry in vegetable oil until golden brown over low heat. Add spices, onion rings, fry for five minutes. Pour in a glass of water, cover with a lid, simmer for about an hour (until the meat is soft). Cut the garlic arrows into small pieces, add to the meat and simmer for another 15-20 minutes. It tastes like meat with mushrooms.
Korean garlic salad
Ingredients: 3 bunches of garlic arrows, 3 cloves of garlic, 1 tsp. vinegar (6 or 9%), 0.5 tsp. sugar, 1 tbsp. l. seasonings for Korean carrots, salt or soy sauce, vegetable oil, several bay leaves.
Finely break the bay leaf. Cut the garlic arrows into pieces 4-6 cm long. Heat the oil, fry the arrows until soft. Add sugar, bay leaves, seasoning Korean carrots, pour in vinegar. Salt or add soy sauce. Be sure to taste so as not to oversalt! Warm up the salad, turn the heat to low and wait until the sauce thickens. Cool, add garlic, passed through a garlic press. The salad needs to sit, so make it ahead of time. It goes perfectly with new potatoes and meat, and it will also be good as an appetizer.
Don't wait for the garlic arrows to harden - in this form they are no longer suitable for food. They will give off the aroma, but the taste will be fibrous and tough. Best time for collection - this is when they are medium in thickness, dark green in color with thin skin. After cutting, they can lie for no more than a week - then the arrows turn yellow and become rough.
Garlic arrows very often deprived of the attention of housewives. And completely in vain, because from a gastronomic point of view garlic arrows They look very attractive - they can be fried, frozen, preserved as a seasoning or salad.
Note that the dishes are not just tasty, but also healthy: green “pipes” are rich in vitamins B and PP, contain a lot of ascorbic and salicylic acid, and also literally exude phytoncides - substances with powerful antibacterial properties. Young garlic tubes boast large amounts of iodine, phosphorus and calcium.
Introducing 2 the best way blanks garlic arrows !
Garlic arrows in Korean
Product set:
- Apple cider vinegar - can be replaced with table or wine vinegar (1 teaspoon)
- Garlic arrows (3 bunches)
- Bay leaves (3 pieces)
- Granulated sugar (1/2 teaspoon)
- Garlic (3 cloves)
- Spices for Korean carrots: paprika + chili + coriander (15 grams)
- Soy sauce or salt (add to taste)
How to pickle garlic arrows
- Wash and cut garlic arrows : You should get sticks of 5-7 centimeters. Fry them in olive oil until softened.
- Sprinkle the arrows with sugar and Korean seasoning. Add vinegar (either 6 or 9 percent product will work) and crushed bay leaves.
- Now the dish should be salted (you can use spicy soy sauce if you wish). Stir well.
- Warm the salad over moderate heat. It is necessary to ensure that the mass thickens, stir periodically during the process.
- Remove the dishes from the stove. Add the crushed garlic and stir again.
- Hot pickled garlic arrows It is recommended to compact it into small jars - half-liter and liter. You should put 3 clove buds in each, or throw in a few peas allspice(don't forget about pre-sterilization!). After a day, the rolled up jars can be sent to the cellar.
Garlic paste
Product set:
- Garlic arrows (250 grams)
- Salt and pepper (add to taste)
- Cores walnuts(100 grams)
- Fresh lemon juice (about 40 milliliters)
- Fresh parsley and dill (1 medium bunch)
- Olive or sunflower oil(30 milliliters)
- Lemon zest (from 1 half of the fruit)
How to make garlic paste from arrowheads
- Garlic arrows cut in the same way as in the previous recipe. Following them, chop the washed and dried herbs - parsley + dill.
- Crumble the zest into fine grater(be careful not to touch the bitter white layer of the citrus).
- Place the prepared garlic, grated zest, chopped herbs and peeled nuts into the blender bowl. Pour in the juice squeezed from half a lemon, and with it the vegetable oil. Lightly add salt and pepper (the amount of salt and spices can be adjusted a little later).
- Grind the mixture until you obtain a homogeneous consistency. The finished paste can be consumed immediately - it is very good as a spread for flatbreads, fresh or toasted bread.
- Well, to save for the winter, garlic paste from arrows Place in an airtight container, seal tightly with a lid and put in the freezer.
Bon appetit!
The arrows, which gardeners usually break out from young garlic bushes, can be useful in the kitchen. You can make a lot of them delicious dishes or even preserve them for the winter as a savory snack.
Fried garlic arrows
Cut young garlic arrows (200-250 g) into pieces 3-4 cm long. Place them in a frying pan with heated oil (1 tbsp butter and 1 tbsp vegetable). To make them release juice faster, add salt to them. Simmer the arrows for 5 minutes until soft - do this over medium heat. Then increase the heat and ensure that the arrows are fried to a crisp. You can add a little to this dish sun-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:
- garlic arrows – 200 g;
- onion – 1 pc.;
- garlic – 2 cloves;
- green peas – 200 g;
- carrots – 2 pcs.;
- sweet pepper – 1 pc.;
- vegetable oil – 2 tbsp;
- salt, pepper - to taste.
Cut the onion into half rings and fry it in oil until soft. Add arrows and carrots, cut into small pieces, to the onion. Simmer everything together for about 5 minutes. Add green pea And Bell pepper in slices. Simmer the vegetables for another 5 minutes, and then add the garlic, passed through a press, and salt and pepper. When the arrows become completely soft, remove the dish from the heat. When serving, sprinkle with parsley.
Garlic and pork stew
For this dish, take equal parts of all ingredients: young shoots, pork pulp and onions. Cut all ingredients into equal pieces and fry in separate pans until almost ready. It is better to fry in olive oil. Then place the vegetables and meat in a deep saucepan and add salt to taste. Pour in some vegetable broth or regular boiled water and simmer over low heat for about 10 minutes. Serve this dish hot and sprinkle it with fried sesame seeds.
Garlic arrows snack pasta
This paste is similar to pesto sauce and can be used for sandwiches, added to pasta, or to dress salads. In the latter case, the paste must be further diluted with olive oil. How to cook and store pasta:
- Place 250 g of young shoots, 1/2 tsp in a blender bowl. salt, 1 tbsp. olive oil, 1 tbsp. lemon juice, a little lemon or lime zest, a pinch of ground pepper.
- Turn on the blender at low speed and blend the sauce for 2-3 minutes.
- Increase the power to maximum and beat until the paste lightens a little and becomes very plastic.
- Transfer the paste into a jar with a lid.
- Store the delicacy in the refrigerator.
Pickled garlic arrows
Place garlic arrows in half-liter jars, previously washed with baking soda and doused with boiling water. Between them place garlic slices (2-3 pieces) and bay leaves (1 piece). Pour boiling water over the arrows and let the contents cool. When will there be water? room temperature, pour it into a saucepan and add 2 tsp. sugar, 1 tsp. salt and 2 tsp. vinegar 9% - this amount is calculated for one jar. Bring the marinade to a boil and pour it over the contents of the jars. Seal the lids and wrap the workpiece with a blanket. After 24 hours, put the pickled arrows in the pantry.
Garlic arrows tolerate freezing very well. In winter, it is easy to prepare all the dishes described above from them. To freeze the arrows, you first need to hold them in boiling water for 1-2 minutes, then cool them under running water and be sure to dry them on a towel. Only after such preparation can the arrows be put into bags and sent to the freezer.
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