| CREAMED SCALLIONS |
1/4 cup heavy cream
1/8 teaspoon minced garlic
1 bunch scallions, trimmed and sliced about 1/2 inch thick
1 ½ tablespoons cold water
1 teaspoon 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.
Adapted from Epicurious.com
