This Green Garlic Sauce Tastes Like Pringle
People are crazy about ramps , and I understand. They are a very good vegetable and the limited time nature of the onions makes them appealing. But this is an expensive pleasure . Don’t get me wrong: I’m thrilled to eat the ramps in my fridge. However, the real garlic, onion, vibrant and economical early spring MVP is green garlic.
Like green onions , green garlic is a vegetable workhorse. Delicate greens and barely survived onions are harvested before they become the iconic collection of cloves we know and love, giving a mild yet garlic scent.
Since I am a low-born and non-divorced lady, this bulbous, slightly garlic, noticeably green taste always reminded me of a Pringle with sour cream and onions if this Pringle had been dipped in aioli . You can use green garlic in the same way you use adult garlic (soups, stews, stews, sauces), but you can also treat it in the same way as raw onions (pesto, salads, side dishes, etc.). For my part, I like to fry the lighter parts until tender, then beat them together with the blanched herbs for a fresh, savory, slightly tangy sauce that goes with just about anything. (I literally ate half a glass of it in salt water.)
Another thing I love to do – and it’ll get screaming – is to add a little monosodium glutamate . This really increases the Pringle factor, creating the perfect snack. (Note: If you are concerned about MSG, read this , but I think you can leave it blank if you like.) To make Pringle Sauce, you will need:
- 1 bunch (about 5-6 stalks) green garlic
- 2 tablespoons olive oil
- 1/4 cup water
- 3/4 to 1 teaspoon monosodium glutamate
- Salt to taste
Peel the green garlic thoroughly by rinsing it under cold water, making sure it gets between the leaves. Remove the dark green leaves from the light green and white portions and set them aside. Cut the light portions into rings, then sauté in olive oil over medium heat until tender, but lightly browned and caramelized. Remove from pan and set aside. Bring a couple glasses of salted water to a boil and prepare an ice bath. When the water comes to a boil, add the leaves and cook until bright (about 30 seconds). Take a dip in an ice bath to keep them from overcooking.
Add both parts of the garlic to the bowl of a food processor (or blender) along with water and 3/4 teaspoon MSG. Whisk until savory, then add salt and more MSG, if necessary. Transfer it to an airtight container and refrigerate for a couple of hours to mix the aromas. Serve with grilled seafood, seared meats, or on a raw dough platter. Or dip some Pringles in it.