From Farmer John’s Cookbook The Real Dirt on Vegetables
Makes 3/4 cup
2 tsp. olive oil
1 medium or 1/2 large fennel bulb, finely chopped (about 1 cup)
1/2 cup water, vegetable, or chicken stock
2 tsp. mirin or rice wine
1/4 tsp salt
4 to 5 garlic scapes, quartered (can substitute 1-2 small cloves of garlic)
Heat the oil in a medium skillet over medium heat. Add the fennel and cook until soft, about 5 minutes. Add the water or stock and mirin or rice wine; bring to a boil, add salt. Cook until thick, 4 to 5 minutes. During the last 30 seconds of cooking, stir in the garlic scapes. Transfer the mixture to a bowl. Cover and refrigerate for at least 5 hours to allow the flavors to develop. Season to taste with more salt.
Great on roasted meats or grilled veggies, or to flavor sandwiches, bean dips, etc.