Green garlic (wild garlic) is very useful: it contains vitamins and herbal antibiotics, improves digestion and removes cholesterol from the body, stimulates heart activity and lowers blood pressure, helps cleanse the blood. There are many ways to cook wild garlic: it is added to salads, soups and sauces, meat and fish dishes, to baking stuffing, salt, pickle, make side dishes from it, stew with vegetables, etc.
It is necessary
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- For salad with wild garlic:
- 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 - 1pc.
- For meat with wild garlic:
- beef pulp - 1 kg;
- onions - 0.5 kg;
- carrots - 200 g;
- wild garlic (not yet blossoming) - 150 g;
- vegetable oil - 100 g;
- water - 200 g;
- salt - 1 tsp
- For pickled wild garlic:
- water - 1 liter;
- table vinegar - 200 g;
- black peppercorns - 30 g;
- wild garlic - 2 kg;
- sugar - 2 tablespoons;
- salt - 1, 5 tablespoons
Instructions
Step 1
Prepare the products for the salad: wash green onions, wild garlic and parsley under running water and put on a towel to glass the water. Place 500 ml of water in a small saucepan and bring to a boil. Dip eggs in boiling water and simmer for 5-7 minutes. Then drain the boiling water and pour cold water over the finished eggs.
Take two medium-sized carrots, wash and peel. Grate the carrots on a fine grater, mix with mayonnaise and place in a thin layer on a serving plate. 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 in a third layer and cover with mayonnaise. Chop the wild garlic and green onion finely. Put the onion in the fourth layer, and mix the wild garlic with mayonnaise and lay out in the fifth layer.
Disassemble the fish: separate the ridge and bones. Cut it into small pieces and place on top of the wild garlic. Squeeze out the juice of one lemon and pour it over the salad. Tear off the leaves from the parsley sprigs and decorate your salad with them. Olives can also be used as decoration. Set the salad aside and let it soak for an hour.
Step 2
Before you start cooking meat with wild garlic, prepare the food: wash the meat and wild garlic thoroughly in running water, peel and wash the onions and carrots. Put the ramsons on a towel to dry. Put 200 grams of water in a small saucepan and bring to boiling point. Pour vegetable oil into a saucepan (or cauldron) and put on low heat.
While the oil is heating, cut the meat into small pieces. Divide the chopped pulp in two and dip one in hot oil. Fry the meat for 6-7 minutes, stirring occasionally. Remove the toasted pieces from the saucepan and place in an enamel bowl. Repeat the procedure for the rest of the meat. Then cut the onion into half rings, chop the carrots into strips. After the meat has already been removed from the saucepan, fry the onion in the same oil until golden brown. Add carrots to the onion and fry for another 3 minutes, then add meat to the vegetables, pour in the boiled water prepared in advance and mix everything well. Reduce heat to low and simmer for 20 minutes, then salt, stir again and leave for another 20 minutes.
While vegetables and meat are stewed, prepare wild garlic: chop it into strips 1, 5-2 centimeters long. After the allotted time, add the wild garlic to the saucepan, stir well and simmer for 15-20 minutes until fully cooked. Close tightly with a lid and set aside for 10-15 minutes, so that the dish is slightly infused.
Step 3
To marinate wild garlic, wash it thoroughly under running water, cut the roots and dry. Take a 5 liter pot, place the dried stems in it and fill it with cold water. Set aside for 2 hours to remove excess bitterness from the wild garlic. Then cut the wild garlic stalks into pieces, about 4-5 centimeters, and then prepare the marinade.
Take a five-liter saucepan, pour a liter of water into it and bring the liquid to a boil. Add sugar, salt and hot pepper to boiling water, reduce heat and boil the mixture for 4 minutes. Add vinegar and simmer for another minute. Dip pieces of wild garlic into the boiling marinade, cover and cook for 7-10 minutes. Then turn off the heat, let the marinade cool and put the pan of wild garlic in a cold place for 3 days. After the allotted time, put the pickled wild garlic in sterilized jars and store in the refrigerator (in the basement or on the balcony).
