Total Time
40mins
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!

Ingredients Nutrition

Directions

  1. Heat the butter in large skillet over medium heat.
  2. Saute celery and carrot until lightly browned, and soft, about 15 minutes.
  3. Add the chicken stock, thyme, and bay leaf.
  4. Simmer all, covered, for 15 minutes.
  5. Add scallions and simmer uncovered for 5 minutes--do not overcook.
  6. Remove scallions with a slotted spoon and set aside.
  7. Strain the liquid in a fine sieve, discard the solids, and return 1/2 cup of liquid to the skillet.
  8. Stir in cream and mustard and simmer uncovered, stirring occasionally, until the liquid has reduced to about one third, about 10 minutes.
  9. Season with salt and pepper to taste, and return the scallions to the skillet long enough to heat them through, about 1 minute.
  10. Serve immediately.

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