Cook cheaply
Wild garlic cream: quick 1 euro meal in spring
Wild garlic cream
© Anne DEL SOCORRO / Adobe Stock
Three ingredients, two days of lunch, cost one euro: the wild garlic cream makes it possible! And all those who now say: “That’s pesto!” – no, this spring sauce is even easier to make.
When looking for an inexpensive meal, it’s always worth taking a look at the local seasonal fruit and vegetable calendar. Because whatever is growing and bearing fruit locally is fresh and often in abundance – and that in turn is usually cheap. In spring, one of the things that counts is: Wild garlic is an absolute bargain.
Wild garlic cream: Fresh, nutritious, quick to prepare
Wild garlic can be found at weekly markets and has now found its way into many supermarkets. Just one bunch is enough to create a sauce with an intense aroma – and a magnificent color! Our quick wild garlic cream is freshly prepared in just a few seconds and keeps well sealed in a screw-top jar for around a week. Blob by blob, the spicy wild garlic cream refines pasta dishes, potatoes or soups.
The regional herb has an anti-inflammatory effect, promotes digestion and contains lots of vitamin C. Since the latter is sensitive to heat, the wild garlic in this recipe is prepared fresh and not heated. Vitamin C can benefit the body and support the immune system, among other things.
Quick 1 euro recipe: wild garlic cream with gnocchi
Ingredients for 2 people
- 250 g gnocchi, approx. 75 cents
- 1 bunch of wild garlic (approx. 100g), approx. 1 euro
From the pantry
- Salt
- olive oil
- Pepper, chili flakes as desired
Price per serving approx. 88 cents
preparation
- Cook the gnocchi in salted water until al dente.
- In the meantime, wash the wild garlic, shake it dry and chop it roughly.
- Cover the leaves with olive oil and puree until creamy. Refine with salt, pepper and chili flakes as desired.
Kitchen tip: Jacket potatoes or pasta can also be used instead of gnocchi. The wild garlic cream is also a spicy all-rounder for soups or as a spread.