The Smoky Grilled Vegetable You’ve Been Lacking

I really like garlic, and this fondness extends to garlic scapes, the inexperienced curlicue stalks that erupt from the highest of a garlic bulb. These stalks, which have a gentle allium taste on par with scallions or chives, can be utilized in some ways. You may make them into a flexible pesto, whip them right into a creamy hummus, or purée them right into a soup. One other simple method to showcase scrapes is to toss them on the grill. Rubbed with olive oil and seasoned with simply salt and pepper, the charred scapes are delicate but crisp, candy, and barely spicy.

Although this recipe is straightforward sufficient, I examined to see if it was definitely worth the effort and time to blanch the scapes first in hopes of each softening the generally woody stalks and decreasing their cooking time on the grill. I trimmed away any exhausting, dry bits earlier than shortly cooking them in boiling water. To my shock, the blanched grilled scapes have been limp and never very flavorful. I a lot most well-liked straight-up grilled scapes―the shoots have been tender, garlicky, and all the things I needed in a grilled scape.

To grill garlic scapes, I toss them with olive oil, salt, and pepper (you may add one other seasoning like curry powder or crimson pepper flakes if you need), and unfold them out on the new facet of a grill, flipping them often to make sure they get well-charred throughout. Whereas they’re cooking, I prefer to char a halved lemon alongside. Completed with a drizzle of olive oil and a squeeze of lemon, the grilled scapes pair properly with quite a few dishes.

August 2022

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