Garlic Scape & Fennel Spread
From Farmer John’s Cookbook The Real Dirt on Vegetables. Great on roasted meats or grilled veggies, or to flavor sandwiches, bean dips, soups, etc.
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.