We love the fresh aromatic flavor of spring garlic that had been tempered by the coldness of last winter. Spring garlic is especially delicious in salads, sandwiches, sauces and stir fries.
This family favorite is made with spring garlic and milk that is whipped into a delicious creamy sauce. Serve it over pasta paired with a nice salad – It’s simply divine.
Spring Garlic Sauce with Pasta
1 whole fresh spring garlic (diced with greens)
1 teaspoons fresh chives (chopped)
1 tablespoon olive oil
3 tablespoon flour
1 cup milk or soymilk
4 cups cooked pasta (or the Preppers favorite – cooked Ramon Noodles)
sea salt to taste
fresh coarse ground pepper to taste
Prep; In a medium saucepan heat oil over medium heat. Add garlic and stir constantly until garlic turns glossy but not brown. Add flour and stir until mixture turns slightly brown. Slowly add milk while stirring until mix becomes a thick, creamy sauce (3-4 minutes). Pour garlic sauce over hot cooked pasta and garnish with fresh chives. Salt and pepper to taste. Serves two with a salad.
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Could you convert this to a number of garlic cloves?
Sure Amie – I’d recommend 2 regular size cloves of garlic (milder taste) or 3 cloves if your family loves garlic.
Substitute 1 tablespoon of dill (fresh when you have it) for the garlic for a great dill cream sauce. Both sauces are great over omelettes.
hello, I make pesto with spring garlic and finely grounded hazelnuts, olive oil, salz, pepper, and put it over pasta… or eat it on bread, but than I can never never never stop…
Marlies, Yum ….. I’ll be making some today! Thanks for sharing.