Garlic Arrow Paste For The Winter. Step-by-step Recipe With Photo

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, the cloves, and not the flowers and bulbs. An arrow of garlic is a flowering stalk on which an inflorescence is formed with future bulbs-bulbs. Many let the arrows grow up to about 50 centimeters, and harvest them as an independent crop.

So, as soon as the arrows curl into curls, we mercilessly cut off the tender and fragrant sprouts of garlic and are engaged in useful preparations. Unlike heads, arrows contain other useful substances and trace elements, differ in taste and gastronomic properties. They are ground with lard, pickled, fermented, salted, made sauces and salad dressings. Korean-style pickled garlic arrows, stewed in tomato, omelette with arrows - these are just a few simple recipes that are suitable for country gatherings, picnics and delicious healthy breakfasts.

These healthy flower stalks are used to prepare a spaghetti sauce similar to pesto (Italian sauce), in general, the number of recipes can only be limited by your imagination.

Cooking time: 10 minutes

Amount: 0.5 kg

Ingredients for winter garlic arrow paste

0.5 kg arrows of garlic;
50 ml of sunflower oil;
25 g salt;
1 chilli pod (optional)

Method of making garlic arrow pasta for the winter

We collect the arrows just before cooking. Then we cut off all unnecessary: buds with bumbos and the lower dense part of the stem, which is usually hard and fibrous.

We cut the rest of the stems at random, the main thing is that the pieces fit into the blender bowl.

Rinse the vegetables with cold water, put them in a colander, then dry them on a towel.

We turn vegetables into a homogeneous mass. For these purposes, you can use both a blender and an ordinary meat grinder with a fine nozzle.

Grind the garlic arrows to a paste state

Mix chopped vegetables with table salt. I advise you to use coarse salt without additives, it is better suited for preservation.

Next, pour in the sunflower oil. Better to take refined odorless. Any refined vegetable oil is also suitable - olive, corn and rapeseed.

We mix the mass so that all the 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 to the seasoning - mint, parsley, celery or dill. You don't need a lot of greens, but shading and diluting the taste of the garlic will be quite good.

I love spicy food, so I add chili pepper to almost all preparations. Cut a small pod finely, pour it into the garlic paste, stir and pack the seasoning for storage.

For long-term storage, the paste must be frozen - put in plastic sealed containers or wrapped in cling film or foil.

The garlic arrow paste can be kept in the refrigerator for a week.