Monday, May 07, 2007

Aillée, fresh garlic shoots

Aillée in Lyon, or aillette as it is sometimes called in other parts of France, is the sprouted young spring primeur version of the heads of garlic that we see preserved throughout the year. Coming out now in Lyon, it is edible from the green shoots to the bulb, and it has a wonderful flavor, milder and sweeter than mature older garlic. The man who grew this aillée likes his minced in fromage blanc with a touch of salt at the end of a meal. I like mine sliced thin in salads, sauteed with whatever's in the pan, and also replacing the leek in my old kitchen notebook favorite Petite Tarte aux Poireaux, extending its season from winter into spring. If you see this at the market, don't pass it up!

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Anonymous Anonymous said...

I will have to look for it!

2:40 PM, May 07, 2007  
Blogger Anita (Married... with dinner) said...

The folks who sell green garlic at our farmers market also mix it with fromage blanc; they hand out samples on little slices of baguette. Mmm.

I like the green parts in place of scallions in Asian dishes, too. Not traditional, I know, but delicious.

4:15 PM, May 07, 2007  
Blogger Katie said...

I love green garlic! I've only seen it twice this spring but grabbed it both times.
My favorite is in a very creamy, just barely cooked, omelet with a touch of sea salt....

6:38 PM, May 07, 2007  
Blogger Lynda said...

Oh I haven't thought about this for a long time - this garlic makes a wonderful salad dressing - thinly sliced and mixed with some fresh squeezed orange juice - sort of crush it together - delicious!

6:35 AM, May 08, 2007  
Anonymous Anonymous said...

I've got a carpet of garlic under my fruit and olive trees.

An old family (Fiji/Indian)recipe was to chop a bunch of young garlic shoots.Mix in a roughly chopped potato and 2 boiled eggs. Salt and a handful of coriander leaves. Half a cup of mashed raw lamb. And lastly a splash of oil (1/4 cup). Mix well then scoop up with roti or naan. Addictive and the flavours stay with you all day.


12:19 AM, May 09, 2007  
Anonymous Anonymous said...

ooops , boil the spud first.

12:22 AM, May 09, 2007  

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