The mysterious case of the disappearing green garlic

We are both quite familiar with garlic. There is little we cook that does not have garlic. Green garlic is simply the young shoot of garlic that, if it were left to mature, would turn into the big bulb of garlic that ends up in your marinara sauce. It has a milder garlic flavor, or so the literature informs me. It looks a little like this:

Garlic is garlic, so we chopped it up nice and fine, and tossed it in the slow cooker to make roast beef and French onion soup.

Slow Cooker Roast Beef and French Onion Soup

Beef roast - any size you want

Beef stock

1 large Vidalia onion

2 bulbs green garlic

2 Tbsp Worcestershire sauce

Steps:

1. Mince garlic into small pieces

2. Chop onion - you can use whatever size onion you'd prefer, but Brian and I use strips of onion about 1-2 inches long

3. Toss roast, onion, and garlic in slow cooker. Add Worcestershire sauce, and fill remaining space in slow cooker with beef stock

4. Cook in slow cooker until roast beef is falling apart

This recipe is flexible. If you want more soup, use a smaller roast. If you want more beef, a larger roast. You can adjust the amount of onion, garlic, and Worcestershire sauce as needed.

The fresh green garlic was amazing in this dish. It's a recipe we've done before, with regular garlic. The green garlic was indeed milder, and added an almost delicate note to the broth, without being overpoweringly garlicky. If you can get your hands on some green garlic, I highly recommend it in this dish.