If you’ve read my post on Garlic Scape Pesto you’ll see how much I enjoy working with and eating garlic scapes.
Pesto is a dish that most people think about when deciding on what to do with this ingredient. It’s easy to make and the result is fantastic! Such a versatile ingredient to add to pasta, roasted chicken, steak and it may even be eaten raw. This has been my go-to recipe when I think of garlic scapes.
However, last year we had a bumper crop of garlic scapes. I couldn’t make enough pesto and I still had an abundance to work with.
After some exploring, I decided to try my hand at Garlic Scape Butter. The result is one that freezes well and may be used in countless ways.
Garlic Scapes have a delicious, mild garlic flavour and may be substituted in many recipes for mature garlic cloves.
When I see garlic scapes emerging from the centre of young garlic shoots in the garden, I feel a sense of joy! They begin to develop early in the season and have a vibrant green colour. That first curl signifies they are ready for harvest.
Garlic plants reward you twice during their growth cycle. By removing the scape, you are encouraging the development of a larger garlic bulb. In exchange, you are given the opportunity to extend the garlic season with a mouthwatering experience.
If you’re interested in extending the garlic season, consider making garlic scape butter.
Compound butter is made by combining softened room temperature butter, with finely chopped herbs. For this recipe, our herb of choice is garlic scapes.
Garlic scape butter may be used when roasting chicken. Simply slice off a piece and place it under the chicken skin. Then roast the chicken as you normally would in the oven.
I like to cook my steak in a frying pan and use the butter for basting. Alternatively, add the butter to scallops when searing or use it when making garlic shrimp. The possibilities are endless!
How to Make Garlic Scape Compound Butter
- 4-heaping tbsps butter, softened at room temperature
- 2-tbsps garlic scapes, minced
- 1/2 tsp salt
- Combine butter with the minced garlic scapes, in a bowl. Mix thoroughly, then add salt. Mix a second time ensuring the scapes are evenly blended with the butter. (You can use a stand mixer to mix the ingredients, if you prefer.)
- Fold the entire mixture onto a sheet of clear plastic wrap.
- Fold the plastic wrap over the butter (short ends in first) and begin to form the butter into a cylindrical roll with your hands.
- After the butter is completely folded in the plastic, roll the mold to form your cylinder.
- Wrap your compound butter roll in aluminum foil and store in the freezer. The foil will prevent the garlic aroma from leaking into the freezer and surrounding food. It will also keep your butter fresh.
How to Use Garlic Scape Compound Butter
When ready to use, slice off as many pieces as needed, then refold and place the rest back in the freezer for future use.
Have you made compound butter? What are your favourite ingredients to add to the butter?
I would love to hear your feedback in the comments section below.
Enjoy and Happy Gardening!
Here are the tools that I mentioned in the post.