284648 Tue Apr 18 17:45:45 -0700 2006 7 31 Home Cooking 0 1522280 I looked at two prior green garlic threads and none of the ideas there matched what I had in mind. I was wondering how it would work if I roasted them like leeks (sliced lengthwise and basted with a little olive oil)? I'm making leg of lamb with roast potatoes, and it might be fun to throw some green garlic in there as well. Any other suggestions of some simple ways I can incorporate green garlic into my meal? Tue Apr 18 17:45:45 -0700 2006 0 Ruth Lafler 1 1522294 You could definitely do that, but make sure to use enough olive oil. Green garlic is more delicate than leeks, as each layer is much thinner, and therefore burn much more easily (like scallions). If you use enough oil, you shouldn't have a problem though. Tue Apr 18 19:02:58 -0700 2006 1522280 0 Aaron 1 1522308 Check the original Chez Panisse cookbook. I think there are several recipes prominantly featuring green garlic. Tue Apr 18 21:40:55 -0700 2006 1522280 0 Niki Rothman 1 1522313 Doing a little looking in some cookbooks, you could also grill them, drizzled with olive oil, for 10-15 minutes until browned and very tender. Drizzle with more olive oil, coarse sea salt, lemon juice and serve. I also forgot to mention a great recipe for green garlic soup if you are interested in giving it a prominent place in your meal. Just let me know, and I'll post it. Tue Apr 18 22:21:57 -0700 2006 1522280 0 Aaron 1 1522340 Grilled sounds good - I find that it's easier to grill if I don't half them, but use 2 skewers to hold them together (I use the same method for grilled scallions). A bit more oil for garlic, as someone mentioned before. One of my favorite foods with lamb is a saute of green garlic and scallion, let's say 1 lb each - cut in 2 inch pcs. and using most of the green part also. Blanch, drain, saute in olive oil, add 1/2 cup of warm water or vegetable broth, cover and simmer for 15 min. Add 1/2 cup of tomato sauce, 1 tbs. vinegar, salt & pepper. Simmer for another 5-10 min. and serve. It's also very good cold. Wed Apr 19 04:02:30 -0700 2006 1522280 0 mickyme 2 1522372 You make a good point...a lot of the recipes I've used call to blanch the green garlic for a few minutes, often halved first, if they are particularly large. I usually get smaller specimens, so it slipped my mind, but that would be important if grilling, so that they cook all the way through. Wed Apr 19 10:38:29 -0700 2006 1522340 0 Aaron 1 1522406 These are all good suggestions, and I think I'll follow up on them as long as green garlic is in season. I ended up not being able to check back before dinner last night, so I just did what I said: halved them, oiled them, and put them in the pan with the potatoes about halfway through their roasting time. They came out okay -- a little crisp but not in a bad way. And anyway, the lamb (from a local farm) was sublime, so no one cared about anything else! Wed Apr 19 12:43:18 -0700 2006 1522280 0 Ruth Lafler 1 1522454 Brett of In Praise of Sardines (one of my favorite food blogs) recently posted a delicious and simple recipe for a Spanish tortilla with navy beans and green garlic. See the link below. Link: http://inpraiseofsardines.typepad.com/blogs/2006/03/catalan_twist_o.html Wed Apr 19 18:25:11 -0700 2006 1522280 0 OakTownHound