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Good uses for garlic scapes besides pesto?

I bought a few bunches at the co-op and plan on getting more at the farmer's market while they are in season. Any good ideas on other ways to use?

asked by kcrose210 about 5 years ago
8 answers 2187 views
6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added about 5 years ago

I was thinking about pickling them using my Dilly Bean pickle recipe, how do you think that would be? I am about to be inundated with them myself...

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fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

added about 5 years ago

They're wonderful just sauteed in butter and served as a side or sprinkled on things. You can add them to egg dishes like frittatas. Or, you can make garlic scape soup (sautee, add potatoes, stock, herbs, simmer, blend, add cream...)

496e3e21 39ca 4097 9452 893af2b65dbb  port2
added about 5 years ago

These make a delicious springtime risotto, added as you would add any herb, towards the end of the cooking period. they are also a delicious addition to a vegetable broth you can use for making the risotto. Another option is to slip them discretely between the skin and flesh of a chicken; its a subtle, mysterious flavour enhancer. Enjoy your scapes!

Fbc31129 dd77 4f50 92da 5ddc4a29c892  summer 2010 1048
added about 5 years ago

Lucky you! I love them brushed with olive oil and grilled.

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ChefJune

June is a trusted source on General Cooking.

added about 5 years ago

I like them sauteed with shrimp or scallops. Over pasta, or risotto, or alone.

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added about 5 years ago

The compost heap. At this time of year, better things tempt.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Blanch or saute them, then use like asparagus! They kind of taste like asparagus, but with a hint of yummy garlic flavor. I made a lovely pasta with them the other day - I blanched peas and garlic scapes in the pasta water and tossed them with the pasta and soft goat cheese.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

A farmer friend of mine had a surplus this year and I ended up pickling and canning them. Like others have said, I just like to use them all over the place lightly sauteed.

I used this formula:

3 cups vinegar
5 cups water
¼ cup kosher salt

and added a little chili flake because I like things spicy