Skip to main content

Garlic scapes are the edible curly tops and seed pods of hard-necked garlic, which form in early summer. They have been around since man began cultivating garlic. They are milder than garlic and you can use then instead of garlic in any recipe.

Look for them fresh in specialty food stores or farmers markets. If scapes are not available, then use quarter the amount of sliced garlic.

Servings: 4

Ingredients

1 tablespoon butter

2 cups garlic scapes, diced

2 cups diced red potatoes

1 cup diced red onions

4 cups chicken stock

¼ chopped Italian parsley

Salt and freshly ground pepper

Method

Heat butter in pot on medium-high heat. Add scapes, potatoes and onions. Sauté until softened slightly, about 2 minutes.

Add stock and bring to a boil. Reduce heat and simmer for 10 minutes or until potatoes are cooked. Stir in parsley, salt and pepper,and purée.Serve hot or cold, adding ¼ cup whipping cream if desired.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.