Garlic Scape Butter
Garlic scapes are the tops of the garlic plant and can sometimes be found at farmers’ markets in last spring and early summer (unfortunately, you probably won’t see them at supermarkets). They are long and curly and have a sweet, garlicky flavour. Scapes are very versatile and can be used like garlic in dishes such as stir fries, egg dishes, pastas and salads. They can be cooked or eaten raw and you can use the flowering ends as garnish
Equipment
- food processor or the chopping cup
- rubber spatula
Ingredients
- 1/4 unsalted butter at room temperature
- 3 cup 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 tbsp Tablespoon fresh lemon juice or dry white wine
- Pinch of cayenne pepper, to taste
- Salt, to taste
Instructions
- 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 necessary.
Notes
Butter will keep covered in the fridge for a few days.