Tomato Tomatoe

garlic scape compound butter

Last fall I planted garlic in my garden beds for the first time. Doing this requires no maintenance and as an end result, you’re left with fresh organic garlic that can be harvested in the summer. About one month before the garlic is ready to be harvested, you will notice green stalks that will appear. They extend from the middle of garlic plant and they begin to curl once they are ready to be harvested. If you have garlic scapes growing in your garden or you happen to see them at the farmer’s market, you definitely need to try my garlic scape compound butter!

Garlic scapes are wonderful to use in a compound butter or in pesto because the garlic flavour is mild and delicate. The compound butter takes minutes to make and it can be used in a variety of dishes. Adding a few tablespoons of the butter to finish a pasta dish, steak or risotto is the perfect way to elevate any meal. It’s also fantastic on a piece of fresh sourdough bread. I like to sprinkle some flaky salt on top and it’s perfection! This butter also freezes well. I would recommend to slice it after it’s firmed up in the fridge and you can freeze the slices. That way you can add a slice of the butter to your meals throughout the winter.

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garlic scape compound butter

Ingredients

• 1 stick grass fed butter (I like to use Kerry Gold or St. Brigid’s)
• 1/4 cup garlic scapes, cut into 1 inch pieces
• 1 tbsp chopped parsley
• zest from 1/4 of a lemon

Directions

1. Cut the garlic scapes into 1 inch pieces. Roughly chop the parsley and add this to a food processor along with the scapes. Blend until fairly smooth.
2. Add the butter and lemon zest. Pulse until the butter becomes whipped and the ingredients have combined.
3. Lay out a piece of parchment paper and spoon the butter onto the paper. Roll into a small cylinder and place in the fridge until firm. This can be kept in the fridge for up to 3 weeks or in the freezer for up to 4 months.

Notes

1. If you would like to freeze the butter, slice the butter into rounds (after it’s firmed up in the fridge) and wrap individually with parchment paper. This will last in the freezer for up to 4 months.