At the height of the green onion season, there is so much of it that some inevitably wither: many throw away the excess or give it to neighbors. However, you can prepare the harvest for future use, then not a single feather will be lost and will feed you with vitamins all winter.
Method 1: Spicy sauce for every day
This dressing will help you out when frying meat, adding it to soups, okroshka or baked goods. The dough with it becomes especially aromatic.
We will need:
- green onions, young garlic, parsley (can be with dill or celery);
- 1 tsp. salt and sweet paprika;
- 1 tsp. honey;
- 1 tbsp. l. lemon juice;
- 3 tbsp. l. odorless vegetable oil.
Wash and dry the greens, then chop them finely. Next, grind everything in a blender to a paste. Add spices, honey, oil, lemon juice and mix well.
Freeze this sauce in ice cube trays. In winter, throw the cube directly into a hot dish, advises a culinary blogger on the channel “Now Let’s Cook!” (18+).
Method 2: Cubes with butter
Ideal for mashed potatoes, porridges, borscht fries and pies fillings.
We will need:
- 300 g green onions;
- 360 g soft butter (2 packs of 180 g each);
- 1 tsp. salt (plus taste).
Lightly chop the onion with a blender and mix with oil and salt. Place the mixture in ice trays, cover with film and place in the freezer. Place the frozen cubes into a bag or container.
The main rule of preparations
Work quickly and do not defrost or refreeze. Take exactly as much as you need at one time. Then the onions will retain a real summer flavor until the next season.
Personal experience
I used to give extra onions to my neighbors too, until I tried freezing them with butter. Now in winter I just take the cube out of the freezer and add it to soup or puree – it tastes like it came from the garden. Not a single feather goes missing anymore, and the family asks for more all year round.
