Slow-cooking garlic scapes until meltingly tender, this simple confit captures the scapes' gentle bite and rich, buttery flavor. Infused in silky oil, each green strand becomes lush and aromatic, this confit is perfect for spreading over crusty bread, swirling into pasta, or topping grilled meats. It's a simple, luxurious way to celebrate the fleeting magic of garlic scape season. And this recipe stores for a long time, letting you enjoy this springtime favorite long after the season has ended.
In a medium saucepan add oil and garlic scapes and cook slowly over low-medium heat for 20 minutes. Be careful not to boil (fry) the garlic scapes, the temp should be kept low at a simmer.
At the 20 minute mark, add the finely chopped shallots into the simmering mixture and cook for another 10 minutes or until the shallots are soft.
Remove the pan from the heat.
Allow the garlic scape confit to cool slightly before adding the miso paste and mixing thoroughly in.
Once the confit has cooled completely, store in an airtight container for up to a month unrefrigerated.
This confit is delicious served in a simple pasta, as a fun take on garlic bread or drizzled over roasted meat, shown in photo here.