Garlic sprouts when its tubers are exposed to high temperature, excessive humidity or light. Then the natural resting mechanisms activate and the tubers begin to grow green shoots. This is a completely natural process – garlic “wakes up” when the conditions are conducive to its development.
Green shoots in garlic often cause concern, but scientific research dispel doubts. Scientists from the University of Kyungpook have discovered That garlic germinating for 5 days has more polyphenols – antioxidants that protect us from aging and diseases – than its fresh version. In Asia, especially in China and Korea, such garlic has been considered a treat with an intense aroma for years.
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Garlic shoots are safe, But raw sprouts can be slightly bitter, because the plant turns sugars into growth. Baking or cooking will soften their taste. Green shoots in themselves contain additional nutrients, such as quercetin, which supports the health of the cardiovascular system.
One of the most interesting ideas is preparation creamy paste made of roasted garlic. Such a paste not only tastes great, but also suitable in many ways – from lubricants to fresh bread to an addition to sauces, which can change ordinary pasta.
Ingredients:
- 5 heads of germinating garlic,
- 3 tablespoons of olive oil,
- 1 tablespoon of lemon juice,
- Salt to taste,
- A pinch of freshly ground pepper.
Preparation:
- Heat the oven to 200 ° C. Cut the upper parts of the garlic heads, sprinkle with oil, wrap in aluminum foil and bake for about 40 minutes. Garlic will become soft and creamy, and its sharp taste will soften.
- After cooling, gently squeeze the garlic cloves into the bowl. Add olive oil, lemon juice, salt and pepper. Blend everything to a smooth, creamy mass.
- You can store the finished paste in a tightly closed jar in the fridge up to a week. Perfect as an addition to bread, pasta or as a base for sauces.
This simple and effective paste not only adds a unique taste to the dishes, but also enriches the diet with natural antioxidants. Your breakfast toast will gain a new, intense aroma – the whole family will be delighted. In the recipe for baked germinating garlic, the key ingredient is olive oil, recommended in extra virgin quality. Such olive oil is characterized by a clear fruit taste with a subtle pepper note, which emphasizes the natural sweetness of baked garlic, obtained in the caramelization process during baking.
Once you prepare a baked garlic paste, you can experiment with additives. Add fresh herbs to it – basil or parsleyto give it an even more expressive taste. If you fancy a hint of focus, a bit of chili peppers will not hurt either. Remember, however, that each change affects the final taste, so it’s worth starting with small doses and gradually add more ingredients.
Technique is used in Indian cuisine garlic baking using GHEE – clarified butter with a characteristic slightly nutty taste. The process involves baking whole heads of garlic, often in the oven or in a pan, at a temperature that allows you to soften the teeth and obtain a mild, sweet taste profile. After baking, garlic is crushed to paste and served with naan – traditional yeast bread baked in a tandoor oven. Spices such as cumin or coriander seeds are often added to enrich the aroma.
Baked garlic paste can be used as lubricants for rye or wheat bread and combined with olive oil and lemon juice. Another option is to add paste to pasta, such as spaghetti or tagliatelle, in combination with Parmesan cheese you can get a effect similar to classic Italian recipes. Pasta is also a base ingredient for sauces or dips.
