Green garlic (wild garlic) is very useful: it contains vitamins and plant antibiotics, improves digestion and removes cholesterol from the body, stimulates cardiac activity and lowers blood pressure, helps cleanse the blood. There are many ways to prepare wild garlic: it is added to salads, soups and sauces, meat and fish dishes, to the baking stuffing, salt, marinate, make side dishes from it, stewed with vegetables, etc.
Pick your recipe
You will need
-
- For wild garlic salad:
- Fresh wild garlic - 100 g;
- eggs - 2 pcs.;
- carrots - 2 pcs.;
- Dutch cheese - 150 g;
- fresh fish (boneless) - 350 g;
- green onions - 50 g;
- parsley - 3 branches;
- mayonnaise - 150 g;
- lemon - 1 pc.
- For meat with wild garlic:
- beef pulp - 1 kg;
- onions - 0.5 kg;
- carrots - 200 g;
- wild garlic (not yet full) - 150 g;
- vegetable oil - 100 g;
- water - 200 g;
- salt - 1 tsp
- For pickled wild garlic:
- water - 1 liter;
- table vinegar - 200 g;
- black pepper peas - 30 g;
- wild garlic - 2 kg;
- sugar - 2 tbsp;
- salt - 1.5 tbsp
Instruction manual
1
Prepare the products for the salad: wash the green onion, wild leek and parsley under running water and put on a towel to glass the water. Pour 500 ml of water into a small saucepan and bring to a boil. Dip the eggs in boiling water and simmer them for 5-7 minutes. Then drain the boiling water and fill the finished eggs with cold water.
Take two medium-sized carrots, wash and peel them. Grate the carrots on a fine grater, mix with mayonnaise and put a thin layer on a dish. Grate the cheese on a coarse grater, put it in a second layer and cover with mayonnaise. Peel the cooled eggs and grate them on a fine grater, put the third layer and cover with mayonnaise. Finely chop the wild leek and green onion. Put the onions in the fourth layer, and mix the wild garlic with mayonnaise and lay out the fifth layer.
Disassemble the fish: separate the ridge and the bones. Cut it into small pieces and lay on top of the wild garlic. Squeeze the juice of one lemon and pour the salad on top of it. Tear off leaves from parsley branches and decorate your salad with them. You can also use olives as a decoration. Set the salad aside and let it soak for an hour.
2
Before you start cooking meat with wild garlic, prepare the products: thoroughly wash the meat and wild garlic in running water, peel and wash the onions and carrots. Put wild garlic on a towel to dry. In a small saucepan, collect 200 grams of water and bring to a boiling point. Pour vegetable oil into a stewpan (or in a cauldron) and put on a slow fire.
While the oil is warming up, cut the meat into small pieces. Divide the chopped pulp into two parts and dip one of them into the hot oil. Fry meat for 6-7 minutes, stirring occasionally. Remove the fried pieces from the stewpan and place in an enamel bowl. Repeat the process for the remaining meat. Then chop the onions in half rings, chop the carrots into strips. After the meat has already been removed from the stewpan, in the same oil, fry the onion until golden brown. Add the carrots to the onion and fry for another 3 minutes, then add the meat to the vegetables, pour the boiled water prepared in advance and mix well. Reduce heat to simmer and simmer for 20 minutes, then salt, mix again and leave for another 20 minutes.
While stewing vegetables with meat, prepare wild garlic: chop it with straws, 1.5-2 centimeters long. After the set time, add the wild garlic to the stewpan, stir well and simmer for 15-20 minutes until fully cooked. Close the lid tightly and set aside for 10-15 minutes so that the dish is a little infused.
3
To pickle the wild garlic, wash it thoroughly under running water, cut the roots and dry. Take a pan of 5 liters, place dried stems in it and fill it with cold water. Set aside for 2 hours so that excess bitterness leaves the wild garlic. Then cut the stalks of wild garlic into slices, about 4-5 centimeters, then cook the marinade.
Take a five-liter pan, pour a liter of water into it and bring the liquid to a boil. In boiling water, add sugar, salt and hot peppers, reduce heat and simmer for 4 minutes. Add vinegar and simmer another minute. Dip in the boiling marinade pieces of wild garlic, cover and cook for 7-10 minutes. Then turn off the heat, let the marinade cool and remove the pan with wild garlic in a cold place for 3 days. After the allotted time, lay the pickled wild garlic in sterilized jars and store in the refrigerator (in the basement or on the balcony).
