Learn how to make perfect Browned Butter – with its nutty rich flavor and toasty depth, instantly enhances all it touches. Easy to make, here enhanced with just picked garlic scapes – a spring-summer delicacy; a fresh garlicky-green flavor, milder than garlic. Try over Farm-Fresh Veggies – Browned Butter with Garlic Scapes is deliciously addictive!

Browned butter offers a rich, incredible, nutty-caramel flavor that pairs wonderfully with Vegetables

Here I have steamed local vegetables, letting the browned butter take center stage, elevating the flavor. Adding sliced Garlic Scapes adds a punch of garlicky essence.

What are Garlic Scapes?

These Garlic Scapes in these photos, have just been picked (or should I say snapped) from my Hardneck Garlic in my garden.

• Garlic Scapes are the long, green curled shoots that grow from the base of hardneck garlic plants
• WHAT THEY TASTE LIKE: A mellow, sweet blend of garlic, scallion, and onion -are less fiery and pungent than raw garlic cloves.
• TEXTURE: Similar to firm green beans or asparagus
• Slice them thinly to thickly, and also chop, mince & dice them
• You can use a generous amount in your recipes – as they are milder then garlic
• Freshly picked Garlic Scapes are tender and JUICY!
• Raw they are crunchy, while cooked they become tender and sweet
• Considered a seasonal, spring-to-early-summer delicacy. 
• When to pick: The ideal time to harvest them is when they begin to curl or form a loop (resembling a “p” or spiral shape)
• Cooked: Mellows out significantly. When sautéed, the sharp edge fades into a rich, sweet, cooked garlic essence

Let’s make the Browned Butter with Garlic Scapes:

FOUR Ingredients: 8 tablespoons Unsalted Butter, 3 tablespoons Garlic Scapes, 1/4 t. – 1/ 2 t. Salt and 3 pinches of White Pepper

When garlic scapes are newly picked – they are juicy and full of flavor. Best to buy (or grow!) in late spring to early summer

WHERE TO BUY THEM: Farmers’ Markets, farm stands or some fancy food grocers. NOTE: they are often sold through the Fall – and the later they are bought, they will still have a decent flavor, yet not as wonderful or juicy when purchased when they are just picked.
Consider buying them just picked and freezing them! Slice them up and add to a freezer bag. Will last few month frozen.

STEP 1:

MELT the Butter over low-medium heat

If you know me – I love to cook with Vintage Cookware for its high quality and beautiful aesthetics. Here I am using a vintage Cast Iron Enameled small Skillet that I have had for years (probably produced in the 1960’s.)

STEP 2:

Stir the Butter as it Browns

Use a whisk or wooden spoon and stir the butter over low-medium heat until the white solids start to brown. Finished when achieved a nutty aroma and nicely browned butter… but not burnt! This will be bitter. Timing will depend on the size of your pan (see recipe.)

STEP 3:

FINISH the Browned Butter with the addition of Garlic Scapes and seasonings

WHEN the butter has cooled a bit off heat – about 4 minutes – simple add the sliced Garlic Scapes, Salt and White Pepper. Stir all together and use immediately. Do not add scapes to very hot butter.

The butter can be slowly reheated if using later, or refrigerate when cooled and rewarm slowly.

Steaming Farm Fresh Local Veggies:

What can I say… OMG gorgeous and the best tasting veggies I have had this spring!
Lani’s Farm, based in Bordentown, NJ, specializes in naturally grown, chemical -free produce and many heirloom and specialty vegetables.

Just picked Spring Snow Peas are fabulous – and DO NOT resemble what you find in supermarkets.
They are crisps, turvy and fat, have some larger developed peas inside too!

Browned Butter with Garlic Scapes over Local Steamed Veggies
(use any vegetables you love too)

The Best Butter for Making Brown Butter:

The best butter for making brown butter is a high quality European-style butter unsalted butter.  These premium options feature a higher butterfat content and less water, meaning more volume for toasting milk solids and a significantly richer, nuttier flavor.
I use Kerrygold Unsalted Butter.
A high quality unsalted butter without “natural flavorings” will also produce a nice Browned Butter.

I do not recommend Plugrà European Style Unsalted Butter, its 2 ingredients are Pasteurized Cream and Natural Flavorings. Natural flavorings I say often are chemicals and “cheat flavorings.”
Kate’s unsalted butter ingredients: Pasteurized Grade A Cream and Natural Flavors developed by healthy dairy cultures.

The Many Ways to Use Browned Butter:

• Brown butter (beurre noisette) adds a deep, nutty, and caramel-like richness to both sweet and savory dishes.
  
  A LITTLE GOES A LONG WAY – BECAUSE OF ITS CONCENTRATED FLAVOR

• Fabulous drizzled over pasta, gnocchi and ravioli
• When not too hot, add chopped garlic and even ginger
• Toss with your favorite vegetables; steamed, sautéed or roasted
• Add fresh herbs when the butter is not too hot – adds enormous flavor
• I love to add over fish (even chicken) –
• Great with potatoes! I like to steam them, and add browned butter when warm
• Makes a great addition to a sweet dessert icing; add to confectioners sugar, milk and vanilla
• Browned butter is delicious when a few drops of citrus juice is added
• Can be cooled solid, and added to bake cookie and cake recipes; bring to room temperature

See my recipes Using BROWNED BUTTER:

Corn Salad with Browned Butter Vinaigrette
Crispy Skate with Browned Butter, Capers and Pickled Radishes
Healthy Side: Butternut Squash Purée with Ginger and Browned Butter
Shrimp with Charred Brocollini and Shiitake “Bacon” – Browned Butter Balsamic Drizzle
Brown Butter Caramel Maple Glaze

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ALL Recipes: See Index Here

Need some Inspiration? See ALL my SPRING Recipes here!

Enjoy the easy art of Browning Butter (French: beurre noisette),
Karen

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