Hi community, a few years ago we planted a few wild garlic plants in our garden and over the years they have spread all over the place. They really are everywhere! Now, being paleo, I want to use the most paleo food available to me in the kitchen. Despite I googled a lot, I didn't find many appealing recipes using wild garlic. I'm looking for paleo friendly, nut-free recipes that are not based on milk products (butter and small amounts of hard cheese are ok) and only found this http://www.guardian.co.uk/lifeandstyle/2012/apr/04/wild-garlic-courgette-mint-soup soup.
I just tasted the wild garlic onion and it tastes quite nice to me, so I'm going to use them instead of scallions or shallots. But what to do with the leaves?
Any help is appreciated. Thanks!
asked byBones_1 (548)
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on April 14, 2013
at 10:01 AM
Very fashionable here in the UK in posh restaurants!
Wild garlic (ramsoms) make a fabulous soup with potatoes and chicken stock. They are great finely chopped and mixed into cottage cheese. Wonderful chopped and mixed into mashed potato. They make a delicious risotto - if you eat rice. A handful of wild garlic leaves pureed with olive oil in a food processor is lovely smear thickly over a shoulder of lamb and roasted slowly for around 3 hours. You can make a wild garlic "pesto"using the garlic leaves instead of basil - superb and not as pungent as garlic cloves. Chop leaves finely and mix into softened butter, then place the softened butter into a chicken breast sliced to form a pocket and roast until cooked - the garlic butter flavours the chicken and oozes out as it cooks to form a glorious sauce.
Here are a few links for more ideas and recipes
on April 14, 2013
at 04:30 AM
You can pickle the stems. They are delicious! The best ever. I don't know about the leaves though. I doubt they are very useful.