Garlic Scape Butter
What’s better than garlic and butter? How about the two of them combined?
Making compound butter is my favourite way to preserve garlic scapes. It’s divine to use with meat, steamed vegetables, scrambled eggs, pasta, rice, EVERYTHING. It’s so great to store in the freezer as medallions for a little bright green pop to your meals during the winter.
I love dressing it up by adding fresh herbs or flowers to the outside. Serve this with some warm bread at your next gathering and everyone will be obsessed with you.
Garlic Scape Butter
Ingredients
- 1 1/2 c salted butter, room temperature
- 1 cup chopped garlic scapes
- Zest of 1 lemon
- Edible flowers and herbs for garnish, optional
Instructions
- In a food processor, combine butter, scapes, and zest and process until the mixture becomes mostly homogenous and green. You can add some olive oil to help it blend if it's being a tad difficult.
- Turn out onto wax paper and form a large log shape. Roll up and put in fridge until firm.
- Cut the log in half and cover with herbs and edible flowers if desired. Store in fridge or cut into medallions to freeze.