1/2 pound of scapes per quart of stock
Put scapes in a pot, cover with cold water. Bring to a boil. Boil for 90 minutes, adding more water as necessary. Let cool, and put in the refrigerator overnight. Remove scapes and use stock within a few days, or freeze in conveniently sized quantities for later use in soups, risotto, mashed potatoes…
Kerri Conan at MarkBittman.com
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This recipe was most recently featured in
Boston Organics Newsletter No. 26 of 2011.