Elephant Garlic Scapes (round 3)

 Who would have ever thought that something as simple, yet unknown as garlic Scapes, would allow me to escape into another wonderful Foodie Find...

For my third attempt at preparing Scapes, I came across a recipe for asparagus by Chef Jenn Allen, and thought "Elephant garlic Scapes" instead...

Oven Roasted Asparagus with Mascarpone:

The Elephant garlic Scapes are a wonderful substitution, when they are seasonally available. With my final bunch of Scapes in the fridge, I'm off to tinker with this wonderful recipe. Thanks Chef Jenn Allen.

Below is my slightly modified recipe specifically for Elephant garlic Scapes. I chose to add a little more heavy cream (to thin the mascarpone more), and used pre-packaged roasted pistachio nuts. Since I could not find raw pistachios to roast in the allotted time I had. Additionally, I decided to chop the nuts slightly to make them easier to chew, and not overpower.

The results were very good. The mildness of the roasted Elephant garlic Scapes blended well with the mascarpone cream, roasted pistachio and lemon finish. I will be looking forward to the upcoming Scape season, to find my next delightful escape...

Trimmed/washed Elephant Garlic Scapes

Oiled, seasoned and ready for roasting

Ready to serve

Oven Roasted Elephant Garlic Scapes Over Mascarpone


Poppy's Modified Recipe

Prep Time: 15-20 min. | Cook Time: 10-15 min | 

Total Time: 30 min. | Difficulty: Easy | Servings: 2-4

Ingredients:

1 pound (+/-) fresh Elephant Garlic Scapes trimmed and cleaned

2 tsp black garlic/black truffle EVOO *

1 pinch ground S&P (or to taste)

1/2 cup mascarpone

1-2 tablespoon heavy cream

1/2 teaspoon honey (or to taste)

2 teaspoons fresh lemon juice

1 tablespoon lemon zest

1/4 cup chopped roasted pistachio nuts (shell removed)

* EVOO (Extra Virgin Olive Oil)

* sub. regular EVOO for Black Garlic/black truffle EVOO

Substitute asparagus for Elephant garlic Scapes

Directions:

Zest half a med-LRG lemon and squeeze 2 teaspoons of the juice. Set them aside.
Make the mascarpone cream by mixing the mascarpone with heavy cream, lemon juice and honey until smooth. Spread the mascarpone cream (wide enough to rest Scapes on top of) on the bottom of a serving dish. Set aside refrigerated until serving. 

Trim the stalk end, and fibrous flower bulb end of the Elephant garlic scapes (leave flower bulb intact). Wash and pat dry. Add the Scapes to a (foil lined) baking sheet. Drizzle the Scapes with black garlic/black truffle EVOO, season with salt and pepper (to taste), and toss to evenly coat. Set aside.

Preheat the oven to 400 degrees F.
Roast the pistachio nuts (or use pre-packaged roasted pistachio nuts). Place the raw, shelled pistachios onto a baking sheet and roast them in the oven for about 4-6 minutes or until crunchy. Remove the nuts from the baking sheet to immediately stop the cooking process. Once cooled, lightly chop into smaller pieces. Set aside.

Roast Scapes in a 400 degree F oven for 10-12 mins until tender/crisp. Remove them from the oven. Place the warm scapes on top of the mascarpone cream, and sprinkle with zest and chopped toasted pistachios.
Serve chilled or hot and enjoy!

Notes:

Use Elephant garlic scapes (or asparagus) that has a similar stalk diameter and length to help ensure even cooking.
Cooking times may vary based on the diameter of the Elephant garlic scapes (or asparagus).
Fresh lemon juice works best in this recipe.
The mascarpone cream can be made ahead of time, use more heavy cream to thin mascarpone sauce even more.
Laying the hot/warm Scapes on the mascarpone cream will help it melt and become creamier.

Enjoy

W 

Comments

  1. AnonymousMay 27, 2026 at 11:05 AM

    Poppy’s recipe…so very creative! Amazing food artistry! Can’t wait to try them!

    ReplyDelete

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