How to cook garlic sprouts

Food suitable only for the first tender shoots of garlic. As a rule, it's spring "arrows" because garlic is often planted at this time of year. By the summer shoots become coarse, bitter and strong taste. Before cooking boil the "arrows" with boiling water, dry on paper towels and cut into small pieces.

You can dry the sliced shoots. To do this, simply lay them out on baking paper and leave for a few days in dry, Sunny, well-ventilated place. Dried shoots are put in sealed dishes and keep in the grocery cupboard.

Fresh or dried shoots are added to all dishes where appropriate garlic cloves. They are placed either in hot oil before the main ingredients if you are preparing stew or roast, or after all ingredients into boiling water, if you have something to cook. Garlic shootswhich are put at the beginning of cooking, give the dish a light garlic flavor and slightly sweet taste. Attached to the end of the "arrow" can cause the taste of the dishes is rude.

Try replacing the herbs in the pesto garlic shoots – you will get a new fresh and original taste. Add the chopped Strelka, sour cream and tuck her nourishing soups, dumplings and similar dishes. Mix the sprouts with chopped Basil, oregano, pepper and salt, add the olive oil and season with vegetable salad.

Put young shoots of the garlic in cider vinegar and leave for a few weeks in a warm dark place. You get garlic vinegar, which can be used for marinades and salad dressings.

The original garnish of garlic you can cook, if you fry the sprouts in hot olive oil over high heat for 2 minutes. Then reduce the heat to medium, sprinkle garlic, fresh lemon juice, season with salt and pepper and cook the "arrows" until, until they become transparent and soft.