Garlic paste

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to prepare garlic paste with butter for the winter? Prepare all the necessary ingredients. The quantity of products is indicated for 1 kg of already peeled and chopped garlic arrows.

2. STEP 2

   

   Rinse the arrows in cold water and dry. Cut off the hard part from the arrows, leaving only the soft green part. Cut the washed arrows and pass through a meat grinder. To obtain a paste-like state, it is better to pass the arrows through a meat grinder twice.

3. STEP 3

   

   Add salt and vegetable oil to the resulting mass and mix. The amount of salt and oil can be adjusted to your taste. I leave a little paste on the top shelf of the refrigerator; this seasoning will definitely be stored for 6 weeks.

4. STEP 4

   

   I put the rest of the seasoning in plastic bags and freeze it and take it out of the freezer as needed. Frozen pasta, unlike boiled pasta, does not lose its taste and aroma.

5. STEP 5

   

   Garlic paste is ready. Bon appetit!

Comments on the recipe

Natalia M

28.12.2023

4.6

When I was a child, they took me to my grandmother for the whole summer and there, among other things, I picked garlic arrows. I threw them out in buckets! And now, as an adult, I learned that you can cook delicious dishes from them. I have already fried them with different sauces, and now I decided to prepare a paste of garlic arrows for the winter. I found a recipe that simply and clearly explains how to do this. I had less shooter than in the recipe. But thanks to the calculator I easily found out the proportions I needed. I passed the garlic arrows through a meat grinder, added salt, added odorless sunflower oil and mixed. I saved a little for a snack and froze the rest. To freeze, I placed them in small ziplock bags and flattened them so that they took up less space in the freezer. When cooking, the aroma in the kitchen was just fire! I like it this way) I put the reserved mass on the bread, and mixed some of the garlic flakes with bechamel sauce, which was left over from another dish. The taste must be said to be as vigorous as the aroma! Very spicy. This appetizer goes well with strong drinks) But with white sauce the taste is milder. I should try mixing it with cottage cheese, I think it will work great too.