Interesting how the different varieties are colored, lots of 'reds' in there! After a little trimming of the roots, and peeling of the outer skin, this is what one is left with for cooking:
Still undecided as to how to use this new garden treat I decided to thinly slice it and go from there.....
After doing some sampling I decided the leafy green tops were my favorite, so I added the remaining trimmings that were set aside into the bowl as well (seen below before being added in).
Searching for recipes turned up the usual suspects: pesto and pasta. Before picking the stuff I had intended on making a pesto of sorts, but then I read how cooking the green garlic down in butter gave it a leek-like quality. I was sold, so into the pan it went with a chunk of butter.
The end result:
The flavor did mellow, but I actually prefered it in it's raw state. I tossed some of this garlic into our pasta for dinner (a Red Pepper- Arugula sauce), and the rest sits in the fridge awaiting it's destiny. (I am thinking a pizza or a tart. It is what I always go back to really.)
Red Pepper- Arugula Sauce:
1 block softened cream cheese
1 12 oz jar Roasted Red Peppers- drained, rinsed and seeded (or 4-5 peppers, freshly roasted)
1 clove od garlic, minced (or sub green garlic as I did)
water or milk to thin to taste.
Put all dry ingredients into food processor and mix. Add liquid to thin to desired consistency. (This recipe can be doubled for a pound of pasta if you like lots of sauce. It makes enough to coat a box of Barilla Plus pasta nicely, which is short of a full pound.)
Wilt fresh arugula in a pat of butter or splash of olive oil for a few minutes on stove top, then stir into sauce, keeping in mind the greens shrink down quite a bit- I never seem to pick enough. Top cooked pasta with grated Parmesan and ground pepper, and serve!
(Here is picture of out leftovers in the fridge, I forgot to take a picture of it last night- oopsy! And see, I could have used some more arugula in there.)
Don't you just love 'garden fresh'??