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| Source: Food52 |
Garlic Scapes are the flower stalks of the garlic plant. They're removed from the plant in early summer so the plant will put all its energy into creating the bulbs, rather than creating a flower. Garlic scapes taste like mild garlic and can be used in place of it in most recipes. Store them in the fridge - they last for MONTHS!
The flower bud can be cracked open and the seeds sprinkled on salad.
If you want an even milder flavor you can tame the pungency by immersing them in boiling salted water for 30 seconds and then plunging them into cold water to stop the cooking.
Here are some of my favorite ways to serve them:
Chicken Pot Pie with Peas and Garlic Scapes
Roasted Broccoli with Garlic Scapes and Parmesan
Garlic Scape, Shallot, and Chive Blossom Mayonnaise
Tzatziki, Chickpea and Cucumber Salad with Garlic Scapes
Risotto with Red Chard, Leeks, Garlic Scapes and Walnuts
Basil and Garlic Scape Mayonnaise
Penne with Swiss Chard and Garlic Scapes in Tarragon Cream with Walnuts
Pasta with Turnip Greens and Garlic Scapes in Lemon Cream Sauce
"Refried" Beans with Garlic Scapes
Beef Chili with Garlic Scapes and Hidden Nutrition
Green Pork Chile with Garlic Scapes and White Beans
Garlic Scape, Parsley and Yogurt Dressing
A friend uses them as a vegetable in stir fries!
Here's how I freeze them to use all winter: How to Freeze Garlic Scapes
I have also made Garlic Scape Powder (recipe coming soon!)
Here are some recipes from other sites:
Sauteed Garlic Scapes with Lemon and EVOO
Garlic Scape and Gruyere Biscuits
Lots of good ideas here (Serous Eats)!
More good ideas here (Food52)
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