Recipe: Creamed Scallions

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  • 2/3 cup heavy cream
  • 1/4 teaspoon minced garlic
  • 5 bunches scallions, (about 30), trimmed and sliced 1/2 inch thick
  • 3 tablespoons cold water
  • 1 tablespoon 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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