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How to use garlic scapes

Garlic scapes are eaten like any other vegetable—they can be steamed as a side dish, used in a stir fry, or cooked and served cool in a salad. They are delicate, easier to digest and do not give bad breath as regular garlic is known to. You definitely need to try them.

Raw:

  • They haves a slightly hot, peppery taste with garlic undertones.
  • 15 ml or a tablespoon can replace one garlic clove in a recipe.
  • Sprinkle a little on soups and on salads.

Cooked:

  • Its texture and taste are reminiscent of young asparagus.
  • They are excellent in vegetable stir fries, accentuated with sesame or olive oil.
  • You can serve them hot with melted butter, hollandaise sauce or a salad dressing.
  • You can also serve them on rice, pasta, mil, couscous, etc.
  • Once blanched, they can easily be conserved in the freezer.

Garlic scape quiche

Ingredients:
  • 1 1/2 cups of garlic scapes, cut in small pieces
  • 1 tablespoon of butter
  • 1 tablespoon of maple syrup
  • 1 teaspoon of fresh estragon
  • 1 cup of grated old cheddar
  • 3 big eggs
  • 1 big yellow egg
  • 1/2 cup of 35% cream
  • 1/2 cup of milk
Preparation:

Preheat the stove to 375°F. Sauté garlic scapes in butter, stirring constantly for approximately five minutes. Add the maple syrup, estragon, salt and pepper to taste. Fill in a quiche crust with this preparation and cover with cheese. Beat the eggs, milk and cream and pour on cheese and garlic mixture.

Cook for 35 minutes.

Scallop and garlic scape linguini

Ingredients:
  • 30 to 40 garlic scapes
  • 1 big piece of broccoli
  • 4 portions of linguini (preferably fresh)
  • 10 to 15 scallops
  • 1 cup of white wine
  • 3 tablespoons of sour cream
  • 1/2 teaspoon of curry
Preparation:

Steam the scallops in wine until they turn white and opaque (avoid overcooking). Remove the scallops from the wine.

Add other ingredients to the wine already used for cooking, and let the liquid reduce for seven to eight minutes.

During this time, in another pot steam the garlic scapes and the broccoli; and in another pot, cook the pasta.

Add the cooked scallops, broccoli and garlic scapes to the sauce and serve on a bed of linguini.

White bean and garlic scapes dip

Ingredients:
  • 1/2 cup of garlic scapes (7 scapes)
  • 2 tablespoons of lemon juice
  • 1 tablespoon of sea salt
  • black pepper to taste
  • 2 cups of cooked white beans
  • 1/2 cup of olive oil
  • 3 tablespoons of water
Preparation:

In a blender, chop the garlic scapes together with the lemon juice, salt and pepper. Add the white beans. Slowly add olive oil and water (3 tablespoons) and blend to reach puréed consistency.

Serve with olive oil and roughly chopped garlic scapes.

Garlic scapes and almond pesto

Ingredients:
  • 10 garlic scapes, thinly chopped
  • 1/2 cup of parmesan
  • 1/3 cup of grilled chopped almonds
  • 1/2 cup of olive oil
  • sea salt
Preparation:

In a blender, purée garlic scapes, almonds, one-third of the cheese, and half of the olive oil. Once chopped, add the rest of the oil and cheese.

Ail, fleurs d'ail