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Garlic arrow paste for the winter

0
4758
Kitchen Russian
Calorie content 126.1 kcal
Portions 0.5 l.
Cooking time 30 minutes.
Proteins * 1.1 gr.
Fats * 12.7 g
Carbohydrates* 5.1 gr.
* per 100 gr. product
Garlic arrow paste for the winter
Content

Arrows of garlic, especially young shoots, have different taste and beneficial substances compared to heads of garlic. They are usually thrown away unnecessarily. In this recipe, you are invited to make pasta from the arrows. It can be kept in jars or frozen. You will make a wonderful addition to any minced meat, soup or sauce.

Ingredients

Cooking process

step 1 out of 6
At the arrows of the garlic, remove the inflorescences and cut off the lower parts of the stems. If the garlic arrows are a little overripe, remove the bitterness by pouring boiling water over them or pickling them in vinegar and honey for a while. Then wash the arrows well, cut into small pieces and pat dry with a napkin.
step 2 out of 6
Grind the prepared arrows into a homogeneous paste using a blender or a meat grinder with a fine grid.
step 3 out of 6
Pour the calculated amount of coarse salt into the resulting paste, but not iodized.
step 4 out of 6
Then add any vegetable oil (corn, olive or rapeseed) to the pasta. You can add finely chopped hot peppers and any fresh herbs to the pasta.
step 5 out of 6
Stir the paste with salt, oil and spices well. The prepared pasta can be packaged in sachets or foil pieces and placed in the freezer.
step 6 out of 6
For winter harvesting, transfer the garlic paste to sterile jars, pour oil on top and seal tightly. Store jars of garlic arrow paste in the refrigerator.

Eat for health and good preparations!

 

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