By the middle of summer, almost all vegetables appear in the garden. Onions, cucumbers, tomatoes and other results of human labor begin to be very actively used in the preparation of summer dishes. However, many housewives, among all the variety, completely forget about garlic. Instead of turning the green arrows that the burning vegetable lets out into a tasty dish, their gardeners most often throw them away after cutting. In fact, the arrows of garlic cooking recipes can be very different, and the dishes are very tasty.
Garlic Arrow Recipes
Freshly cut arrows are well washed and cut off part of them with seeds. The remainder is cut into tubes a few centimeters, like green beans, and then pour into a frying pan preheated with butter. Arrows of garlic recipes can use several types of fats. The mass can be considered finished after the arrows become very soft and acquire a different color. We must not miss this moment, because it is then necessary to add sour cream or mayonnaise and spices (salt and pepper). Arrows with additives are mixed and put to extinguish on low heat for 10-12 minutes.
When the dish is almost ready in the arrows of garlic recipes add dill and parsley, mix quickly and serve. Oddly enough, but the taste will be similar to the taste of fried mushrooms. Even vegetarians can use this recipe to prepare a main or second course. Some housewives do not stop using the arrows of garlic and repeat the whole recipe with arrows of onions.
Garlic soup
A very gourmet dish can rightfully be considered garlic soup. The recipe for its preparation is simple and takes only three quarters of an hour, and the taste of the resulting dish turns out so that it will have to be cooked many more times for the whole family. To create this culinary masterpiece you will need: a large head of garlic, onion, butter, beef broth (4 cups), cream (400 ml), wine vinegar, eggs (2 pieces), hard cheese (preferably Parmesan), salt and pepper, and chives.
The head of garlic in raw form is baked in the oven for 20-25 minutes at a temperature of 200C. While the garlic is cooked, finely chopped onions are fried in oil (or margarine), after which they add the broth to it and simmer together for about 20 minutes. Ready garlic is peeled and added to the broth, after which the mixture is whipped with a mixer. Then add cream (necessarily high fat content) and bring to a boil. Next, you need to season everything with vinegar, salt and pepper.
In a separate bowl, beat the egg yolks, after which they are added to the total mass and mix well. We can say that garlic soup is almost ready. The recipe is complete when the plates of soup are decorated with chives and grated Parmesan.
Salted Garlic Recipe
Many people like to crunch salted garlic, remaining in jars of pickles or tomatoes. But it can also be salted separately. To do this, you must first prepare the brine: in a liter of boiling water dilute 80 g of salt. Well washed blackcurrant leaves are laid at the bottom of the can, clean without any visible flaws in cherries, tarragon, mint, as well as dill and horseradish root. Then load the peeled cloves of garlic and pour everything with brine to the top so that the garlic is hidden. The jar is covered with a cloth and left in a cool dark place for several days. The salted garlic recipe is now complete, and garlic can be safely consumed as a snack.
Thus, the number of garlic dishes can be comparable to dishes from other vegetables. Their piquancy and competitiveness is confirmed by the presence of garlic recipes in many restaurants, which cannot but please the hostess who knows how to cook various dishes well using this healthy vegetable.