Whipped Ricotta with Charred Green Garlic
This is a recipe to introduce you to the edible parts of green garlic, aka, immature garlic. My biggest surprise was realizing that the garlic leaves are totally edible (and delicious); use them like scallions or garlic chives. Give them a nibble to try.
Originally, I tried this recipe without the honey, but it felt like something was missing. A little drizzle transformed it, and it now has that perfect balance of savory and sweet (like the classic combination of feta and watermelon).
Prep time: 30 minutes
Make 2 cups
Ingredients
1 stalk of green garlic
8 oz ricotta
2 tbsp olive oil, plus more for roasting
Juice from 1/2 lemon
Pinch of salt
1 tsp honey
Turn on the oven broiler to low and line a baking sheet with foil or parchment paper.
Rinse the green garlic and trim any remaining roots. To fit the green garlic on the baking sheet, cut it just above the bulb and white stalk, where the leaves connect and the stalk starts to become fibrous (think where you’d cut a leek). Then, slice the bulb section vertically in half so that there’s more surface area for roasting. Drizzle and rub olive oil over all parts of the green garlic (yes, including the leaves) and arrange everything in a single layer.
Roast in oven until the leaves are nicely charred and the bulb has softened and just starting to color, about 12 minutes. Remove from oven and let it rest until it’s cool enough to handle. Reserve the softened bulb, the crispy blackened leaves, and any silken onion bits. Remove and throw away any remaining tough parts of the stalk.
In a blender or food processor, add the ricotta, bulb, blackened leaves, 2 tbsp olive oil, lemon juice, salt, and honey. Puree until everything is perfectly smooth and fluffy. Taste and adjust accordingly—playing with salt, lemon juice, or honey.
Serve the whipped ricotta on bread or crackers and top with the reserved silken onion bits.
Note: I suspect that green garlic is amazing when grilled. Let me know if anyone gives that a try!
The immature garlic leaves are delicious and edible, as is the white bulb. I haven’t found a culinary use yet for the middle section, the light green stalk. Ooo, maybe save it in the freezer for making homemade stock?