roasted garlic scapes

June 10, 2013 § 46 Comments


flower tops from elephant garlic

When cooked, garlic scapes have a very mild garlic flavor with a texture and taste somewhere between asparagus and artichoke.  The whole spear may be eaten, as is.   The previous statement was copied from the little piece of paper stuck in the rubber band of the bunch of scapes I acquired at Whole Foods.  I brought them home because I loved how they looked.  Even if I didn’t cook them I could put them in a vase!  The little paper from the rubber band said to steam, sauté or puree’ into a wonderfully mild garlic soup.  Or chopped raw they are very hot and will spice up your baked potatoes, salads or dips.  I decided to roast them.   A few years ago I had planted garlic and amateur as I am as a gardener when the tops popped up looking somewhat similar to these…they were very curly actually…I didn’t do anything with them other than be amused when I visited the garden bed.  The buds did open up, flower and go to seed.


A drizzle of olive oil, coarse sea salt and ground pepper.  Roast in a 425° oven for roughly 25-30 minutes.  These were so unique and delicious.  I roasted them until the tops were crispy.  We especially enjoyed the crunchy tops.


roasted garlic scapes

buon appetite.


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