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Garlic scapes are one of those magical items you harvest from the garden and think “Wow, Mother Nature is cool.” They’re curly, garlic-y, crunchy and make for a crowd-pleasing appetizer. These quick marinaded garlic scapes with miso glaze make any meal feel elevated and fancy.
The Best Garlic Scape Recipe On The Internet
I’m biased yes, but I’m also honest and I’m completely obsessed with this easy garlic scape recipe. I make it every season and love having it as a side dish for dinner or serving as an appetizer.
Garlic scapes are the tender stems that grow from the bulbs of hard neck garlic. They grow straight out of the center of the garlic bulb and resemble a curly green bean.
If you haven’t tried scapes….well, you simply must! They’re unusually delicious with a mild yet fresh garlic flavour. Do yourself a favour and pick up a bundle at your local farmer’s market in the Spring.
In the Canadian prairies, garlic scapes are in season from end of June to mid July.
If you are considering growing your own garlic, it’s important to note scapes are only produced from hardneck garlic, which is the primary type of garlic grown in Canada and the U.S.
What Part Of The Garlic Scape Do You Cook With
Contrary to what some garlic scape recipes might say, you can actuallyeat the entire garlic scape including the seed head.
I’m not sure where this rumour came from that you should only eat the stem. But it’s not true! The entire garlic scape is not only edible but absolutely delicious.
The only part of the scape I typically discard is the end stringy piece. This is simply because it is somewhat chewy and doesn’t have a great texture though it is still edible.
How To Properly Cook Garlic Scapes
The key to cooking your garlic spaces perfectly is parboiling them first. Parboiling takes away the stringy-like consistency garlic scapes tend to havewhen raw.
Give your scapes a rough chop into bite sized pieces and add to a pan.
Cover the scapes with a little bit of water. You want just enough water to cover the top of your scapes.
Place the pan on your stove and put the element on high.
Bring to a boil and then reduce to medium heat. Let scapes simmer for 45 seconds to 1 minute. They don’t need long!
Remove from heat and drain water from pan. Be careful to not overcook your scapes, especially for this recipe. You’ll give them a second fry once marinated.
How To Make Quick Marinaded Garlic Scapes With Miso Glaze
To make these easy, quick marinaded garlic scapes with miso glaze, start by finding high quality miso paste.
Miso paste is made from fermented soybeans that are mixed with salt and sometimes other grains. They are fermented anywhere from a few weeks to years. The longer the fermentation, the stronger the miso flavour and colour will be.
For this recipe, you’ll want to use a lighter miso, which is often referred to as “white” or “yellow” miso paste. We love the Amano Foods brand of miso.
To make the garlic scape marinade, whisk together all ingredients and then add in your par-boiled garlic scapes.
Let marinade for 5-20 minutes. The longer, the more flavourful but since you cook the scapes with the sauce, you’ll get the flavour regardless.
Once marinaded to your desired length, pour scapes and sauce into a medium sized pan and simmer over medium-high heat.
The sugars will create a glaze and carmalize the scapes.
What Ingredients Do You Need To Marinade Garlic Scapes
You’ll need the following ingredients to quick marinade garlic scapes:
Soya Sauce or Tamari
Red Chili Flakes
These Quick Marinaded Garlic Scapes with Miso Glaze are the perfect dish to bring to a summer dinner party or to just enjoy as a snack.
We love them and are always sad when scape season quickly comes to an end. So don’t miss out, and make this recipe!
Garlic scapes glazed in a salty, sticky marinade that you’ll want to use on everything.
1 1/2cups of fresh garlic scapes
1 heaping tbsp of light miso paste
1/4cup of water
2 tbsp of sesame oil
1/2 tsp of soy sauce or tamari
2 large garlic cloves crushed
1 tbsp of maple syrup
1 tsp of ginger powder
1/2 tsp of red pepper chilli flakes
1 tsp black pepper
1–2 tbsp of black and white sesame seeds to garnish
1. Wash your garlic scapes and roughly chop into bite sized pieces using a sharp knife. Be sure to use the seed pods too! Discard any stringy pieces.
2. Add chopped scapes to a medium-sized pan and cover with enough water that the tops of the scapes are fully submerged.
3. Cover pan with a lid and place on high heat. Bring water to a boil then reduce to medium heat and simmer for 45 seconds to 1 minute. This is just a gentle parboil, you don’t want to overcook your scapes as you’ll be frying them again once marinated. Remove from heat and drain water. Set aside while you make your marinade.
4. In a small bowl whisk together miso paste and water until smooth.
5. Mix in the remaining ingredients except for the sesame seeds.
6. Transfer parboiled scapes to a glass container or bowl and pour marinade over top.
7. Marinade scapes for 5-30 minutes. The longer they sit, the stronger the flavour becomes. But marinading for even just 5 minutes will provide you a very flavourful dish! If marinading for longer than 1 hour, seal your container and move scapes into the fridge.
8. After marinading for your desired time, pour scapes and your marinade into a frying pan on high heat.
9. Fry scapes for 10-15 minutes, tossing with a spatula every few minutes. Your marinade will thicken and begin to glaze scapes.
10. Once scapes start to caramelize and brown, reduce heat to low and stir in sesame seeds. Mix thoroughly so the sesame seeds are fully combined in your marinade.
11. Transfer scapes to a serving dish and season lightly with additional salt, pepper and sesame seeds before serving.