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Recipes: Scallions

Scallions

Their green tops are a significant source of beta-carotene and they are higher in potassium and folate than other onions but it is their sweet, mild flavor that makes them irresistible.

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Creamy Scallions on Pasta

INGREDIENTS:

2 bunches scallions

Coarse salt and ground pepper

½ cup heavy cream

8 ounces thin spaghetti

DIRECTIONS:

In a large skillet, combine scallions, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup water; cook over medium high heat 8 to 10 minutes, stirring frequently until scallions wilt and pan is nearly dry.

Add cream and stir to coat. Cover, reduce heat to low. Do not let cream boil, keep at a bare simmer, stirring occasionally for 20 minutes or until scallions are tender.

Meanwhile cook pasta according to the package instructions. Reserve ¼ cup pasta water. Drain pasta and return to pot.

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Scallion Pancakes

INGREDIENTS:

1 large egg white

1 tablespoon toasted sesame oil

4 flour tortillas 8”

½ cup finely chopped scallions

2 tablespoons chopped cilantro

4 teaspoons vegetable oil

DIRECTIONS:

In a small bowl whisk together egg white and sesame oil. Brush over one side of each tortilla.

In a small bowl mix scallions and cilantro. Divide mixture between 2 tortillas, spead until even. Top with remaining 2 tortillas, brushed side down. Press to seal. In a medium skillet  heat  2 teaspoons oil over medium. Add pancacke and cook 2-3 minutes per side. Transfer to plate and repeat with second pancake. Cut each into six wedges and serve with dipping sauce of choice.

Soy Dipping Sauce:

Mix together 4 teaspoons soy sauce, 2 teaspoons rice vinegar, 1 tablespoon water, ¼ teaspoons toasted sesame oil and ½ teaspoon sesame seeds.