Wednesday, July 8, 2009

Creamed Scallions

  • heavy cream
  • minced garlic
  • bunch scallions, trimmed and sliced 1/2 inch thick
  • a little cold water
  • chopped fresh parsley
Bring cream and garlic to a boil in a medium skillet. Lower heat and simmer briskly until reduced by half, about 7 minutes. Remove from heat. While cream is reducing, cook scallions with water, covered, in a heavy medium saucepan over moderately high heat until tender, 5 to 7 minutes. Add cream mixture to scallions. Stir in parsley and salt and pepper to taste, then cook over moderate heat, stirring, until piping hot.

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