A couple of days ago I wrote about finding garlic scapes at a farmers’ market in Bala, Ontario. I prepared a delicious and simple pasta dish with some of them but there were still a few scapes left over. At $1 for a good sized bunch of scapes, they’re a pretty good deal!
I decided to make some garlic scape butter and used it to make garlic bread to accompany the pasta. It only takes a minute to whip up and is very versatile. In addition to broiled garlic bread, you could use the butter on corn-on-the-cob, to finish steamed or grilled vegetables, with pan sautéed fish, on baked potatoes or just serve it with plain bread.
Garlic Scape Butter
Makes about 1/3 cup
- 1/4 cup unsalted butter at room temperature
- 3 garlic scapes, each about 20″ to 23″ long – discard the flowering ends and cut the scapes into 1″ pieces
- 1 oz. (28 grams) parmesan cheese, grated (will equal about 1/4 cup once grated)
- 1 Tablespoon fresh lemon juice or dry white wine
- Pinch of cayenne pepper, to taste
- Salt, to taste
- In a food processor or the chopping cup of a hand blender, add all ingredients. Pulse until the butter is smooth and the ingredients are thoroughly combined, stopping to scrape the sides with a rubber spatula as nessecary.
- Butter will keep covered in the fridge for a few days.
To make garlic scape bread:
- Slice a baguette or ciabatta loaf lengthwise down the middle. Spread a generous amount of butter on each half. Heat the broiler and place the oven rack in the highest position.
- Place the buttered bread slices on a baking sheet and broil until browned and bubbling (watch carefully – it only takes about a minute!).
Bon Appétit and Enjoy!
Copyright Trish Coleman. Please contact the author to obtain permission for republication.