2 Bowls, 1 Scape, Or Garlic Scape Success

After yesterday’s scape fail, I decided to follow a tried-and-true method for preparing what I had left of my solitary gifted garlic scape: sautéing. Sort of.

I made an onion and garlic scape compote. Sort of.

Here’s how:

  1. I melted about a tablespoon of butter in a sauce pan over low heat.
  2. Once melted, I added one whole white onion, chopped, and half of a red onion, chopped — oh, and half of a garlic scape, thinly sliced, and let it all simmer.
  3. When the onions were translucent, and beginning to brown, I poured in about 1/4 cup of white balsamic vinegar (only because I was out of the regular kind). Then, I added about a tablespoon of liquid Sugar in the Raw, a few generous pinches of salt, and a dash of cayenne pepper.
  4. I let it all reduce over medium heat for about three minutes.

I put it over tuna salad on rice crackers, and it was delightful — scapes and all.

So, to recap: scape compote (Bowl 2) — good; pan-fried scapes (Bowl 1) — bad.

Bowl 2, filled with onion and garlic scape compote.

Bowl 1, filled with quiona pasta and not-so-tender pan-fried garlic scapes.

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