Dishes with wild garlic - 15 cooking recipes

If you want to replace the usual onions and garlic with something, you should try wild garlic - a plant that is harvested in early spring, when the body especially needs useful substances. In appearance it resembles young green onions, with a bitter taste, so it should be added to dishes with caution, in small portions. All parts of wild garlic are edible: root, leaves, stem. It can be boiled, fried, stewed, pickled, pickled, added to salads, cold appetizers, soups, eaten fresh, seasoned to taste. Therefore, recipes with wild garlic are quite varied. What can you cook? - Unusual sauce for pasta. - Preserve in order to use the preparation as a marinade in the future. - Cut into salads, make filling for pies, cutlets, etc. - This is a traditional component for Ossetian pies. - Goes great with boiled eggs, soft cheeses and cottage cheese, resulting in a delicious spread for sandwiches. - In Chechen cuisine, young shoots are boiled, then fried with sunflower oil until golden brown and served with flatbread. You can add a little tomato paste, milk or meat broth to the frying pan. You will get a stewed appetizer. - Ideal seasoning for meat dishes: roasts, stews, stuffed chicken from the inside, pasties, rolls, homemade sausages, casseroles.