We were challenged by our friends over at The Garlic Farm to come up with a recipe made with what is usually a waste product, the scapes of garlic, which are the flower stems & bud of the garlic flower. I had a think & came up with this super garlicky but very yummy Garlic Scape Skordalia with Grilled Scapes recipe.
Garlic scapes are one of those almost unknown veggies, but should really be celebrated as a late Spring delicacy. They're a lovely grassy green colour & when raw pack quite a punch, with a greener flavour than a bulb of garlic. But roast, BBQ or grill the scapes & they will soften and the flavour profile changes completely. It's not unlike a stem of asparagus (but a bit more garlicky!)
Garlic scapes are typically chopped off the garlic bulb to keep it from blooming, which depletes all the goodness from the bulb. Unfortunately these yummy veggies are usually discarded.
What a waste!
So to celebrate world food waste day & to champion these humble but delicious veggies, we bring you a fresh twist on the Greek favourite, Skordalia, which is a type of potato & raw garlic dip which served
The scapes can be really potent when raw, so when making the skordalia go easy on them- I used 6 the first time I made it and Hooo Boy, they were HOT with garlic. I suggest 2 in the recipe, but if you want the skordalia a bit more gentle, use less.
Garlic Scape Skordalia with Grilled Scapes
For the Skordalia
- 2 garlic scapes
- 3 medium floury potatoes
- 50 ml white wine vinegar
- 175 ml olive oil
- large pinch salt
For the Grilled (or BBQ'd scapes)
- 6 Garlic Scapes chopped into 15 cm pieces keep the flowers on for a pretty effect
- 2 Tsp olive oil
- 1 tsp salt
- 2 tsp lemon juice
For the Skordalia
- Boil the potatoes whole in their skins (this keeps them fluffy)
- Meanwhile, in a food processor whizz up the garlic scapes & vinegar until smooth. The vinegar will take some of the heat out of the scapes
- Once the potatoes are cooked through, peal them & mash.
- Add the whizzed up scapes & vinegar to the mashed potatoes & mix up thoroughly, adding the olive oil & salt to taste.
For the BBQ/Grilled Scapes
- Oil your grill pan or BBQ & get the heat nice & hot
- Peal off the outer papery edges to the flower heads (if using)
- Grill or BBQ the scapes until slightly charred on the outside.
- To serve
- Serve over the Skordalia with a squeeze of lemon & extra olive oil. It's nice to have some pita bread to scoop up the skordalia. A green salad would be nice too! Or some vegan sausages...