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Do you mean green garlic, where the papery coverings on the cloves aren't developed yet? Mostly I've just steamed or grilled them and eaten them as a vegetable, yum! But I've just done a websearch to come up with some different ideas, since I've got 3 stalks in my refrigerator at the moment.. There are a lot of recipes out there, like one for penne with a ricotta green garlic sauce that sounds great.
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re: Karen_Schaffer
oakjoan
Jun 10, 2008 10:32 PM
I use young (or green) garlic to make a fantastic soup with a chicken or veggie broth base, and some good new potatoes. Take off the papery skin of the garlic bulb and cut away any tough green leaves. Leave some of the inner, lighter green leaves and chop them roughly with the heads. If I'm using organic potatoes from my CSA box, I don't peel them. The new potatoes this time of year have very thin skin anyway. Saute the chopped garlic in some olive oil or butter, chop the spuds into quarters and add them to the garlic. After the vegs take up some of the oil/butter and have released some flavor, pour in the chicken stock to cover. You can use more or less depending on how thin you want your soup. After simmering for 20 minutes or so, puree the soup in batches in the blender. I sometimes use an immersion blender and leave some pieces instead of making it super pureed.
Sometimes I add milk, sometimes milk and a bit of cream or 1/2 and 1/2; and sometimes I add yoghurt. If yoghurt is added, don't bring it to the boil again.
Sometimes I also serve it with chopped green onions and/or croutons.
This is inspired by the green garlic soup in the Chez Panisse Cookbook.
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Foodnerds
Jun 9, 2008 05:09 PM
Ina Garten's Chicken with 40 cloves is very good. I bought some fresh local garlic yesterday and I fried the cloves whole in some evoo, removed them and added 2 bunches of beet greens. I then sliced the whole cloves and added them back to the greens just before serving.
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