Garlic scrapes are not always easy to get a hold of. Scrapes are the shoots that a garlic plant sends up when the growing cycle is nearing completion. When they first start out, they're tender and tasty. If they go too long, they get tough, so catching them early is key for a good dish. These scrapes come from elephant garlic. Start by peeling and boiling a few potatoes in salted water. When they're done, drain them and set aside. Quarter and sear a handful of baby portobello mushrooms in olive oil. Then, in the same hot pan, sautee the garlic scrapes. I like to sear the bloom end to add a nice aesthetic. The blooms themselves can be a bit tough, so it's more for garnish.
Whip the potatoes with a bit of earth balance and almond milk. Season as needed with sea salt.
Begin plating by spooning the potatoes on the plate. Then add the mushrooms and scrapes. Finish with a few seared blooms.
