A must in spring, wild garlic is available in 1001 ways in the kitchen: here are 6 recipes to try!
In the spring, wild garlic flourishes in forests and undergrowth: this plant (which can be recognized by its white, slender flowers, its green, smooth leaves, and especially by its smell of garlic quite pronounced) is picked between February and April. Indeed: from the month of May, wild garlic loses taste and becomes fibrous.
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Attention ! Wild garlic should not be confused with lily of the valley or colchicum, two very toxic plants. If in doubt, crumple a leaf between your fingers: if it smells like garlic, it’s probably wild garlic. But if the doubt remains, it is better to move on…
Wild garlic goes well with meat, fish, seasonal vegetables…
While everything in wild garlic is edible (young flowers, buds and leaves), the leaves are mainly cooked, whether whole (for example: raw and just seasoned in a salad or cooked as an accompaniment to meat or fish, such as spinach) or finely chopped (for example: to flavor oil or butter, or in the form of a pesto).
In the kitchen, wild garlic goes well with asparagus, nettle, parmesan, cheddar, goat cheese, lamb, veal, eggs, broad beans… In short, it does not is not very complicated to marry. After spring, wild garlic can be eaten dried, powdered or preserved in olive oil. Here are 6 recipes to taste it!
The tasty recipes of the Mediterranean diet – Marie Chioca, ed. Living Earth
My gluten-free lunch box – Frédérique Barral, ed. Living Earth
12 recipes from chefs against cancer – Olivier Chaput, Fund For Women
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Spreadable herb tofu For 1 jar of spread. The day before, cut 100 g of firm tofu into small cubes and add 6 tbsp. at s. of tamari on top. Leave to marinate overnight in the refrigerator. The day before, peel and cut 1 onion into thin strips, then brown it with 2 tbsp. at s. of olive oil in a skillet. Mix the onion slices, the drained marinated tofu, 1 pinch of fleur de sel, 1 pinch of pepper and 1 tbsp. at s. walnut oil, until creamy. Transfer the preparation into a container. Stir in 6 sprigs of chopped chives, 1 pinch of garlic powder and 1 tbsp. c. finely chopped wild garlic. Mix and keep refrigerated for a maximum of 3 days.
Gourmet spring salad For 2 people. The day before, peel a head of white garlic, drain the garlic cloves in ½ liter of milk, drain 4 anchovies in salt in a container of water, wash 2 beefsteak tomatoes, cut them in half, season with salt and pepper as well as 10 cl of olive oil and leave to confit for 5 hours at 100°C in the oven. The same day, dry the white garlic detailed in “petals” for 3 hours in the oven at 80°C. Dry the anchovies in the oven then chop finely, add 1 tbsp. at s. of sherry vinegar, whisk in olive oil until you get an anchoïade. Pass the candied tomatoes through a sieve to obtain a cream. On a plate, place a rectangle of candied tomato ointment; add 2 black olives, 30 g of green beans and 30 g of steamed peas, 1 purple asparagus, 1 leaf of wild garlic, a few petals of garlic and a few dots of anchoïade.
Fillet of plaice in green breadcrumbs For 1 person. Finely chop 2 shallots, sweat them in rapeseed oil with 1 minced garlic clove, thyme, bay leaf, fleur de sel and pepper. Deglaze with red wine and let stew over low heat. Bake the skin of a 140g plaice fillet in the oven at 170°C for 18 minutes to get it crispy. Prepare the herb crumbs by drying 60 g of bread in the oven before mixing with 1 tbsp. c. wild garlic, 1 tbsp. c. of chervil, 1 tbsp. c. parsley and 1 tbsp. c. of chives. Mix the trimmings of the plaice fillet with a little cream, 1 egg white, salt and pepper to obtain a stuffing. Brown the plaice fillet in an oiled frying pan, cover with the stuffing and the breadcrumbs then restore the color in the frying pan. Serve with a quenelle of shallot confit and crispy fish skin.
Garden herb juice In a blender, mix 50 g baby spinach, 50 g parsley, 50 g wild garlic, 5 cl olive oil and 10 cl water. Season with salt and pepper. Serve this herb juice as an accompaniment to poultry (rooster, turkey, chicken…).
Rack of lamb with prunes and wild garlic For 4 people. Fry 1 rack of lamb already prepared by your butcher until medium-rare (about 10 min over low heat). Heat 160 ml of milk, 60 ml of liquid cream, 1 pinch of salt and 1 bay leaf in a saucepan: add 50 g of polenta, cook and spread the polenta on a plate to cool. Then cut it into cubes. Cook 50 g of couscous-style semolina; use it to garnish 4 Agen prunes. On each plate, place a stuffed prune, a nice wild garlic leaf, a piece of rack of lamb and a cube of polenta.
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