Prep 10 mins
Cook 30 mins
Found this online while looking for other scallion ideas (I bought a ton of really big, good-looking scallions on sale this week). Haven't tried this yet but I do think the flavors look interesting!
- 1 tablespoon butter
- 1 celery rib, chopped
- 1 carrot, chopped
- 1 1⁄2 cups chicken stock
- 1 teaspoon dried thyme
- 1 bay leaf (laurel)
- 20 -24 scallions, trimmed of all but about 1 inch of the green tops
- 1⁄2 cup heavy cream
- 1⁄4 cup Dijon mustard
- salt & freshly ground black pepper
- Heat the butter in large skillet over medium heat.
- Saute celery and carrot until lightly browned, and soft, about 15 minutes.
- Add the chicken stock, thyme, and bay leaf.
- Simmer all, covered, for 15 minutes.
- Add scallions and simmer uncovered for 5 minutes--do not overcook.
- Remove scallions with a slotted spoon and set aside.
- Strain the liquid in a fine sieve, discard the solids, and return 1/2 cup of liquid to the skillet.
- Stir in cream and mustard and simmer uncovered, stirring occasionally, until the liquid has reduced to about one third, about 10 minutes.
- Season with salt and pepper to taste, and return the scallions to the skillet long enough to heat them through, about 1 minute.
- Serve immediately.