Fry the garlic arrows for 7 minutes.

How to fry garlic arrows

Products
Young garlic arrows - 1 kilogram
Butter - cube weighing 50 grams
Salt - 1 level tablespoon

How to simply fry garlic arrows
1. Wash the garlic arrows, cut off the seed part, and cut into 4-6 pieces using scissors.
2. Heat a frying pan, add a piece of butter, wait for it to melt and roll the butter over the entire surface of the frying pan.
3. Place garlic arrows in a frying pan, add salt and stir.
4. Fry garlic arrows for 7 minutes over medium heat without a lid.

Garnish with garlic arrows

Products
Garlic arrows - half a kilo
Carrots - 1 large or 2 medium
Onion - 1 large head
Salt and pepper - to taste
Vegetable oil - 2 tablespoons

How to fry garlic arrows as a side dish
1. Wash the arrows, cut off the seed part, and cut into 4-6 pieces using scissors.
2. Place the arrows in a saucepan, add water, put on fire and cook after boiling for 3 minutes.
3. Peel and chop the onion and carrots (finely chop the onion, grate the carrots on a coarse grater).
4. Heat a frying pan, pour and distribute oil over the entire surface of the frying pan.
5. Place the onion in a frying pan and fry for 5 minutes over medium heat, stirring constantly.
6. Add carrots to the onion and continue frying for another 5 minutes, stirring.
7. Add garlic arrows, fry for 20 minutes over low heat.

Fkusnofacts

Fried garlic arrows can be frozen for the winter.

Fried garlic arrows are served with borscht and cabbage soup as an appetizer, as well as on sandwiches or to diversify sauces. Fried garlic arrows can also be used instead of onions (where they are fried).

For variety, when frying garlic arrows, you can add a little lemon juice, soy sauce, sour cream, tomato paste or Korean carrot seasoning.

The calorie content of garlic arrows fried in butter is 54 kcal/100 grams.

Dishes made from garlic arrows are different. They can be stewed, fried, boiled and even pickled. In this article we will describe several ways to prepare garlic arrows.

Korean garlic arrows

It is no secret that Korean dishes have always been distinguished by their spiciness and spicy taste. This is exactly how we decided to prepare garlic arrows. For this we need:

• sunflower oil - 50 ml;
• freshly picked garlic arrows - 200 g;
• large juicy carrots - 1 pc.;
• large sweet onion - 1 pc.;
• granulated sugar - 5 g (1 heaped dessert spoon);
• soy sauce - 1 large spoon;
• sea ​​salt, ground pepper, Korean seasoning - use to taste;
• sesame seeds - 1 large spoon.

We process products

How to cook garlic arrows? First, they need to be processed. The greens are thoroughly washed in warm water, and then dried and the seed heads are cut off. After this, they begin to prepare other vegetables. The onions are peeled and chopped into thin half rings, and the carrots are grated on a Korean grater. After this, granulated sugar and salt are added to the last component, and then thoroughly knead it with your hands and leave in a warm place for ¼ hour.

Heat treatment

Dishes made from garlic arrows always turn out aromatic and tasty. To make a spicy Korean-style snack, you should heat-treat the greens and onions. To do this, heat the oil very hot in a frying pan, then lay out the onion half rings and fry for several minutes until golden brown. Next, the vegetables are taken out and left in a plate, and garlic arrows are placed in the bowl.

Cook the greens over medium heat until they release their aroma and are thoroughly browned.

Forming the appetizer and serving it to the table

Dishes from garlic arrows are formed quite simply. After cooling the fried vegetables, add them to the carrots and mix well. After that, they are flavored with various spices and soy sauce.

After placing the snack in bowls, it is cooled in the refrigerator for several minutes. Next, the spicy Korean dish is sprinkled with sesame seeds and served.

Preparing a meat lunch with aromatic herbs

Garlic arrows and meat go perfectly together. Having prepared such a dish at home, it can be served not only as a full meal, but also as a side dish.

So, to make tasty meat with herbs, we will need:

• sunflower oil - 50 ml;
• freshly picked garlic arrows - 150 g;

• large sweet onion - 2 pcs.;
• sea ​​salt, ground pepper - use to taste;
• drinking water - 1 glass;
• wheat flour - one and a half dessert spoons;
• young beef - 500 g.

Food preparation

Before preparing the garlic arrows, you should process all the products. Young beef is thoroughly washed and dried. After this, it is chopped into cubes or sticks. Next, peel the onions. It is cut into half rings.

As for the garlic arrows, they are rinsed in a colander, shaken vigorously, the seed pod is removed and chopped into pieces 2-3 centimeters long.

Cooking process

Dishes made from garlic arrows do not take very long to make. First, you need to heat-treat the meat product. Pieces of beef are placed in a frying pan with boiling vegetable oil and thoroughly fried until the color changes. After this, add onion half rings and cook for a few more minutes.

Having carried out the described steps, the ingredients are seasoned with spices to taste and then filled with water. After bringing the ingredients to a boil, cover them with a lid. In this composition, the products are stewed for about 40 minutes.

After the specified time, garlic arrows are added to the meat. With them, the dish is simmered for another 20 minutes until the beef is completely soft.

At the very end, drinking water is added to the frying pan, which is mixed with wheat flour in advance. To prevent flour lumps from appearing in the goulash, the liquid is poured through a fine strainer.

Serve to the table

A tasty and aromatic meat dish with garlic arrows goes perfectly with any side dish. This goulash is good served at the table along with boiled pasta, mashed potatoes, buckwheat porridge, etc. However, there are cooks who prefer to serve this dish as a full meal, adding only a slice of bread to it.

Preparing garlic arrows for the winter

Fresh garlic arrows can be used not only to prepare various second and first courses or savory snacks, but also to pickle them for the winter. We will describe how this process is carried out at home in the materials of this article. For this we need:

• fresh garlic (that is, young arrows) - about 1 kg;
• beet sugar - 50 g;
• boiled water - approximately 1 liter;
• coarse table salt - 50 g;
• table vinegar (6%) - 3 large spoons;
• various spices (bay leaves, black peppercorns, red hot pepper, etc.) - add at your discretion.

Processing greens

Pickled garlic arrows can be consumed not just as a snack, but also added to various dishes, including goulash, soups, etc.

To make such a preparation for the winter, you should carefully process the greens. Garlic arrows are sorted, washed thoroughly and dried on a towel. After this, the seed pod is cut off from them and chopped into 4 cm long pieces.

Preparing the marinade

Garlic arrows are prepared quite simply for the winter. After processing the greens, prepare a spicy marinade. To do this, add beet sugar and table salt to boiling water. Mix the components until they are completely dissolved. After this, remove the marinade from the stove and add table vinegar to it.

Harvesting greens

To prepare pickled garlic arrows, you need to prepare jars. Containers for such snacks should be small in size. They are washed well and sterilized over steam. Tin or self-screwing lids are also boiled.

After the container is prepared, begin to form the snack. Place bay leaves, peppercorns and hot red pepper into jars. Next, the containers are filled with garlic arrows.

Fill the greens with aromatic marinade and keep them in this form for ¼ hour. Next, the brine is drained again and boiled. Having refilled the jars with boiling marinade, they are immediately rolled up.

Before storing the pickled garlic arrows in the cellar or pantry, they should be cooled at room temperature (2 days).

It is advisable to consume such an unusual and very tasty snack after 1-2 months. At the same time, the entire marinade is drained from the greens, and oil (any vegetable) is added to it and mixed thoroughly.

If you think that the pickled garlic arrows are a bit harsh, then they can be blanched first. To do this, place the processed and washed greens in a pan of boiling water and cook for 3 minutes.

After the specified time has passed, the garlic arrows are removed, shaken vigorously and cooled. After this, they are used in exactly the same way as described just above.

Let's sum it up

As you can see, garlic arrows can be used to prepare various dishes and snacks. By combining such greens with meat or other vegetables, you will get a very tasty and aromatic dish that absolutely everyone in your household will appreciate.

The arrows, which gardeners usually break out from young garlic bushes, can be useful in the kitchen. You can use them to prepare many 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 some sun-dried tomatoes, cut into thin strips, to this dish.

Fried arrows can be served with any tomato sauce or used 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 peas and bell peppers 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 a little vegetable broth or regular boiled water and simmer over low heat for about 10 minutes. Serve this dish hot and sprinkle with toasted 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 the water reaches 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.

Description of a popular culinary ingredient - garlic arrow. Taste, smell, benefits, chemical composition and contraindications for their use. How to eat the flowering stem and how to cook it, interesting recipes.

The content of the article:

Garlic shoots (peduncle, flowering stem) are green shoots in the form of tubes, which are the ground part with lighter boxes on top. Before acquiring this appearance, they look like ordinary feathers of green garlic, but after bolting begins, the stems close and twist in a spiral, forming 2-4 loops. Their length can range from 60 to 150 cm, and the smell is pungent, with a bitter aroma. The plant’s homeland is the countries of Asia; at that time, Rus' received this vegetable crop from Byzantium. The arrows, along with the leaves and bulbs, are edible and are widely used in cooking as marinades. In cooking, they are also used raw, adding to sauces, salads, and soups.

Composition and calorie content of garlic arrows

Allicin, which has antibacterial properties, gives them a bitter taste and strong odor. The largest amount of it is concentrated in the above-ground part, and not in the root part. But during cooking it almost completely evaporates.

The calorie content of garlic arrows per 100 g is 24 kcal, of which:

• Proteins - 1.3 g;
• Fats - 0.1 g;
• Carbohydrates - 3.4 g.

Vitamins per 100 g:

• PP, niacin equivalent - 0.08 mg;
• E, tocopherol - 0.1 mg;
• C, ascorbic acid - 55 mg;
• B2, riboflavin - 0.08 mg;
• B1, thiamine - 0.05 mg;
• A, retinol - 2.4 mg;
• B3 or PP - 0.08 mg.

Garlic arrows contain many micro- and macroelements - molybdenum, copper, manganese, magnesium, phosphorus. There is also sodium, chlorine, calcium, sulfur, germanium and cobalt. In addition, there is selenium, lead, titanium, vanadium and zirconium.

This part of garlic is saturated with phytoncides, therefore it is effectively used in antibacterial therapy.

The calorie content of pickled garlic arrows per 100 g is 50.5 kcal, of which:

• Proteins - 0.5 g;
• Fats - 4.6 g;
• Carbohydrates - 1.7 g;
• Water - 4.5 g;
• Ash - 0.9156 g.

In addition to vitamins and minerals, they contain various acids, including beta-sitosterol - 9.1743 mg.

Saturated fatty acids per 100 g:

• Palmitic - 0.2844 g;
• Stearic - 0.1881 g;
• Arachina - 0.0138 g;
• Begenovaya - 0.0321 g.

The benefits of garlic arrows for humans are enormous due to the content of monounsaturated acids. Of these, the composition contains omega-9 (1.0872 g), and polyunsaturated fatty acids are represented by linoleic acid (2.7431 g).

Vitamins per 100 g of pickled garlic arrows:

• A, RE - 1834.1 mcg;
• A, retinol - 1.872 mg;
• Beta-carotene - 1.982 mg;
• B1, thiamine - 0.032 mg;
• B2, riboflavin - 0.059 mg;
• C, ascorbic acid - 10.09 mg;
• E, alpha-tocopherol, TE - 2.11 mg;
• RR, NE - 0.0734 mg;
• Niacin - 0.055 mg.

Macroelements per 100 g of pickled garlic:

• Potassium, K - 0.08 mg;
• Calcium, Ca - 3.38 mg;
• Magnesium, Mg - 0.2 mg;
• Sodium, Na - 355.14 mg;
• Sulfur, S - 1.65 mg;
• Phosphorus, P - 0.8 mg;
• Chlorine, Cl - 547.61 mg.

Microelements per 100 g of pickled garlic arrows:

• Iron, Fe - 0.027 mg;
• Cobalt, Co - 0.138 μg;
• Manganese, Mn - 0.0023 mg;
• Copper, Cu - 2.49 μg;
• Molybdenum, Mo - 1.009 μg;
• Zinc, Zn - 0.0055 mg.

Useful properties of garlic arrows

The popularity of recipes with garlic arrows is due to their following effect:

1. Removes cholesterol. According to a number of studies, the product reduces its level by 9-12% in just 1-2 months of daily use. This is due to the fact that it contains phytoncides, which, among other things, neutralize the effects of free radicals. As a result, a person becomes more protected from the development of cardiovascular diseases, obesity and diabetes.
2. Provides prevention of atherosclerosis. The inclusion of this popular culinary ingredient in the diet leads to the resorption of blood clots and an increase in the lumen in the blood vessels. It strengthens their walls and opens the way for unhindered blood flow to the internal organs, including the heart. In this regard, a person is less threatened not only by atherosclerosis, but also by heart attack, stroke, and ischemia.
3. Speeds up recovery from colds. This is due to the suppression of the activity of viruses that worsen the patient’s condition and an increase in immunity. Thanks to this, the body’s defenses increase, and it becomes easier for it to withstand viral attacks during severe epidemics of influenza, sore throat and other types of acute respiratory viral infections.
4. Strengthen nails, bones, teeth. The content of calcium and phosphorus in the product helps to achieve this; they are necessary for the prevention of various dental and rheumatic diseases - arthrosis, osteoporosis, osteochondrosis, etc. Part of this plant is especially needed by children, the elderly, and pregnant women.
5. Cleanses the intestines of toxins. The product binds them and brings them out, preventing them from settling on the mucous membrane of the organ. Due to this, its microflora is normalized, beneficial bacteria increase, and dangerous ones are eliminated. This creates a favorable environment for combating irritable bowel syndrome, flatulence and other pathologies in the field of proctology.
6. Speeds up the treatment of thrush. This is due to the antibacterial, anti-inflammatory and antioxidant properties of the product. It is effective both at the early stage of candidiasis and at the late stage.
7. Reduce blood pressure. This is an indispensable remedy for patients with stage 1, 2 and 3 hypertension. It helps by removing bad cholesterol, clearing waste and toxins, and thinning the blood. Taken together, all this allows us to minimize the risks of stroke, myocardial infarction, and atherosclerosis.
8. Increase immunity. The presence of vitamin C and iron in the composition allows garlic shoots to cope with this, which, working together, strengthen the body. As a result, general well-being improves: migraines, dizziness, weakness, and chronic lack of sleep disappear.
9. Helps you lose weight. The above-ground part of the plant is useful because it contains few calories and speeds up metabolism, which in combination has a positive effect on body weight. Its normalization is facilitated by the restoration of normal blood sugar levels and the elimination of cholesterol.

Garlic shoots will be indispensable for those who want to look younger, because it is an effective antioxidant. It protects cells from destruction by heavy metal salts and radionuclides, and also triggers their regeneration. All this helps to lose several years.

Contraindications and harms of garlic arrows

You should never eat them before bed, as they have invigorating properties and can lead to insomnia. But in the morning, garlic arrows will come in handy, giving you a boost of energy for the whole day. Healthy people, so that there is no harm from garlic arrows, should not abuse them, as this can lead to absent-mindedness.

You should use this product with caution if you have the following contraindications:

• Epilepsy. Containing biologically active components, these arrows can cause a new attack. It is especially not recommended to use them before leaving home.
• Diet. Those who want to lose weight will be upset, as this part of the plant will increase their appetite. This is primarily due to its ability to increase acidity levels and speed up metabolism.
• Pregnancy. In this case, the product may cause anxiety in the baby and provoke an allergy in the mother, the risk of which in an “interesting” position is significantly increased. They say that it can even cause premature birth.
• Some gastrointestinal diseases. The product will be harmful to people with colitis, gastritis, biliary dyskinesia, stomach and duodenal ulcers. But in the remission stage, it can still be included in the diet in small quantities.

How to eat garlic arrows

They are consumed mainly in salads, first and second courses, sauces, and sandwich mixtures. The product easily combines with beets, spinach, zucchini, meat, eggs, and cheese. It is used both raw and pickled. Harvesting the green part for the winter, soaking it in a barrel or preserving it in jars is very popular.

Korean recipes for preparing plant stems that have begun to shoot are quite common. They add piquancy and spicy flavor to dishes. Before eating, they are cut and soaked for several minutes or hours to remove the pungent taste. In Asian cuisine, this ingredient is used as an independent side dish, fried in a wok pan and seasoned with sesame oil.

In Europe, garlic arrows are combined with vegetable oils, lemon juice, various spices and all kinds of sauces. They are often dried here and then added to soups. Many also freeze the product for the winter, using it further in its pure form as a seasoning for main courses.

Before you start preparing the garlic arrows, you need to remove the shell of the boxes located on top and remove the seeds located inside. Otherwise, they will have a bitter taste and seem tough.

How to cook garlic arrows

First, they need to be collected at the end of June or early July, washed well and dried. Then the stems are laid out on cling film and placed in the sun every day for 5-6 hours for a week. At the end of this period, they should turn slightly yellow, lose their pungent odor and become a little crispy. Next, they are collected in a plastic bag, hung on the wall in a room with low humidity and stored there.

Another cooking method is to marinate the arrows. To do this, fry them (300 g) and mix with a solution made from table vinegar (1 glass), water (200 ml), sugar (1.5 tbsp) and salt (3 tbsp). Sprinkle this mixture with cinnamon (3 g), ground black pepper to taste and bay leaf (3 pcs.), then simmer on low heat for 10 minutes. Then transfer it to a jar, cover with a lid and put it in the refrigerator for three days. If you close the garlic salad for the winter, then sterilize the container and roll it up.

An excellent ingredient for salads would be pickled garlic or Korean arrows. Cut them into pieces 3-4 cm long, rinse with warm water and fry in vegetable oil. After this, sauté the onion cut into half rings (1 piece). Then add salt (0.5 tsp), ground black pepper (at the tip of a knife), sugar (3 pinches) and garlic pulp (3 cloves) to boiling water (30 ml). Pour the mixture into a frying pan and simmer over low heat for about 10 minutes. Before turning off the stove, add one medium-sized chopped carrot, coriander and oregano to taste.

Recipes for dishes with garlic arrows

With this ingredient you can prepare various first and second courses, side dishes, and snacks. It is ideal for canning and hot, savory sauces. It can be used either raw, fried or pickled. But it is not recommended to cook garlic arrows for a long time (more than 20 minutes), as they become less tasty and not so healthy.

Among all the recipes with them, it is worth dwelling in more detail on the following:

1. Chinese side dish with pork. Rinse with warm water, dry and fry the arrows (200 g) without vegetable oil. Then cut off the top tails with a bitter taste and chop them into pieces 2-3 cm long. Next, place them in boiling salted water and keep on low heat for up to 2 minutes. To avoid losing its color, place this ingredient on ice. To prepare Chinese garlic arrows, chop the meat (300 g), cut it into strips and place in the egg mixture. To prepare it, combine one egg, vegetable oil (2 tbsp.) and starch (1 tbsp.). After soaking the pork well in this mixture, fry it over low heat for 10 minutes along with the main ingredient. 5 minutes before removing the garlic and meat from the stove, add boiled water (30 ml) and steam the dish under the lid for the remaining time.
2. Salad. Pour boiling water over the main ingredient (150 g) and cool it. Then peel and cut into strips carrots (1 piece), onion (1 piece) and garlic (2 cloves). Combine all this together and blanch for 2-3 minutes, then fry, add oil and soy sauce (1 tablespoon each), salt and pepper to taste.
3. Sauce. To prepare it, wash and grind the greens - arrows (100 g) and basil (50 g) in a blender, pouring this mixture with olive oil, which you need no more than half a glass. Next, grate hard cheese (100 g) on ​​a fine grater, place it in a blender bowl and add walnuts (0.5 cups). Grind all this too and mix with herbs. Ready-made garlic sauce can be served with noodles, potatoes, and rice.
4. With Chiken. Chop the onion (1 pc.) and carrots (1 pc.), then fry these vegetables in oil. Then marinate the meat: to do this, pour it (500 g) with a mixture of lemon juice (2 tbsp.) and vegetable oil (4 tbsp.). Then sprinkle the chicken with black pepper and salt as desired and after an hour fry in oil. After a crust begins to form, pour the prepared sauce over it and simmer 300 g of garlic arrows with chicken for 15 minutes.
5. Soup. Fry the sliced ​​white loaf (2-3 slices) without vegetable oil. Then do the same with the arrows themselves (80 g). Next, peel, chop and boil the potatoes. When it is almost completely ready, add all the other ingredients, including grated cheese (100 g), salt, ground black pepper, thyme and basil to taste. Grind all this with a blender to a homogeneous paste, and pour sour cream on top.
6. Stew. Fry potatoes (150 g), cut into cubes, eggplants (1 pc.) in the form of circles, carrots (1 pc.), chopped on a grater, and chopped garlic arrows, previously washed and dried (100 g). Pour the resulting mixture with water (100 ml) with the addition of tomato (1 tbsp), ground black pepper, salt, thyme to taste and simmer it under the lid for 20 minutes.

If you don’t know how to eat garlic arrows, just pickle them according to the recipe given in the article.

Dishes made from garlic arrows belong to Chinese cuisine. This is one of the most commonly found "Korean" salads on the market. In the winter season, it is considered a real delicacy, since it is simply impossible to find green shoots raw. This is due to the fact that they quickly deteriorate in the garden. The timing of their collection varies from 1 to 2 weeks, usually occurring at the end of June - beginning of July.

Garlic arrows are often called wild garlic (Bear's onion), which is completely wrong, since they are shoots of a plant belonging to the species "Onion." By the way, it is the latter that is closed on an industrial scale and is so often visible on store shelves.

Not every garlic bolts; mostly winter garlic can do this. Of the spring varieties, such formations in the form of bulbs appear only in “Gulliver”. This usually happens 2-3 months after the seeds germinate. If the boxes that appear on the shoots are not used in cooking, they are removed and left for planting next year.

2-3 weeks before their appearance, the stems begin to round, twist and harden, becoming similar to green beans. At this time they have a rich green color and a pungent odor.

Watch the video about garlic arrows:

Garlic arrows can be considered one of the cheapest ingredients in cooking. At the same time, you can prepare a wide variety of dishes from them, which will become a real decoration of the table. You won’t go wrong with them either in summer or winter, and they will certainly be appreciated by guests at the holiday, you just need to strictly follow all the recipes.

Even those who don't like garlic because of its pungent smell and bitter taste will definitely like fried garlic arrows. Only young garlic arrows with tender pulp are suitable for cooking. Their taste is reminiscent of mushroom, without knowing what is on the plate in front of you, you will not guess it on your own.

It's amazing how many delicious dishes can be prepared from that part of garlic that many simply throw away, not knowing about its edibility and pleasant taste. Young garlic shoots are stewed, pickled, fried, boiled, and added to various salads. This delicious dish can only be prepared in the summer during the first garlic harvest. Good housewives freeze garlic arrows for the winter to prolong the pleasure.

It’s delicious to add fried garlic arrows to various salads and vegetable stews. For example, they are added to the popular Funchoza salad. Dishes made from garlic arrows can be seasoned with soy sauce or mayonnaise, simmered after frying in a pan with tomato juice, or baked in the oven, sprinkled with hard cheese.

This is the simplest recipe that even a child can handle. Try frying garlic arrows with sesame seeds and eggs - it's healthy, tasty and satisfying!

Taste Info Vegetable main courses

Ingredients

• Garlic arrows – 600 g;
• Refined vegetable oil – 2 tbsp. l.;
• Sesame, salt, pepper - to taste.

How to cook fried garlic arrows

We sort through the garlic arrows. We cut off the seed boxes and the light base; it is quite hard and not suitable for frying.

Cut the stems into small pieces about 6 cm long. You can cut it longer or shorter, it all depends on your desire.

Place the pieces in a hot frying pan with oil and fry until soft. They will wrinkle a little and darken. Stir them all the time to ensure even frying.

Sprinkle the finished garlic arrows with sesame seeds; they are amazingly tasty hot or cold. You can top them with an egg, or serve them as an appetizer for the main course.

Garlic arrows with vegetables

Instead of beets, you can use zucchini in the recipe. Add other vegetables to the stew as desired - cauliflower or green peas.

Ingredients:

• onions – 140 g (1 large head);
• carrots – 80 g;
• vegetable oil – 2 tbsp. l.;
• garlic arrows – 200 g;
• dill and parsley – 50 g;
• beets – 250 g;
• salt, pepper, bay leaf to taste.

Preparation:

1. Wash the garlic arrows cut from the garden under running water. Cut off the seed pod and the hard light base.
2. Cut the stems into small pieces up to 1 centimeter long or make them longer as desired.
3. Place them in a frying pan with vegetable oil and fry for 2 minutes with constant stirring. Fill with hot water (half a glass), add bay leaf and finely chopped onion. Leave the vegetables to simmer over low heat until the color changes.
4. Grate small young beets and medium-sized carrots. Add to the vegetables in the frying pan. Fry with constant stirring, increasing the heat slightly, for 10 minutes.
5. Chop parsley and dill. Add at the end of frying along with salt and pepper. When the vegetables are soft, the stew is ready. If we are making cauliflower stew, separate it into small florets and cook in boiling water for 5 minutes before adding to the rest of the vegetables in the frying pan.
6. At the end of stewing the stew, you can pour in 0.5 cups of tomato juice or 2 tbsp. l. tomato paste diluted in water to give the vegetables a pleasant sour taste.
7. Serve a delicious summer stew with garlic arrows as a side dish for meat dishes or an omelet.

Enjoy your meal!