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Using up scallions

Any ideas?

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Sam1148 added 6 months ago

Split some chicken breast for stuffing. Stuff with a mix of thyme, cream cheese and layer in scallions cut about 1 inch long.
Dust with flour and brown then finish up in a 325 oven.

vvvanessa added 6 months ago

I throw them on a baking sheet with some olive oil and a tiny bit of salt and roast them at a high heat until they are wilted and brown and eat them as a side dish. Or I grill them. I often buy a couple of bunches at at time because I gobble them up so quickly.

ATG117 added 6 months ago

Probably the one thing I've never roasted. On my list for tomorrow. Thanks

vvvanessa added 6 months ago

I hope you enjoy them! I just remembered that I also love scallion pancakes. Here's mrslarkin's recipe: <a href="http://food52.com/recipes/17000-scallion-pancakes" target="_blank">http://food52.com/recipes/17000-scallion-pancakes</a> And mine (which is for ramp pancakes, but green onions will work fine here): <a href="http://food52.com/recipes/17072-ramp-sesame-pancakes-with-miso-dipping-sauce" target="_blank">http://food52.com/recipes/17072-ramp-sesame-pancakes-with-miso-dipping-sauce</a>

Pegeen added 6 months ago

Just freeze them and use them later in eggs, frittatas, soups, stews, sandwiches, etc.

arcane54 added 6 months ago

This Momofuku scallion and ginger sauce changed my life (no really it did!). It's great to have on hand and I avoid lots of chopping by using my food processor (pulsing just a few times). I usually serve it with noodles or rice and chicken poached in a ginger/scallion/garlic scented broth but it works beautifully on tofu. http://www.saveur.com/article...

ATG117 added 6 months ago

Thanks, arcane. I'd actually wanted to try it and totally forgot. Maybe the perfect time to give it a go.

Risa Hurtault added 6 months ago

You can always chop and freeze in a bag OR keep the scallions with roots in a cup of water by the window, they'll keep growing.

ATG117 added 6 months ago

So many great suggestions. Thank you! I may try to keep some of them growing, if only to experiment.

Arcane, what kind of soy sauce do you use? I see te recipe calls for light soy...

arcane54 added 5 months ago

Sorry, not tracking the conversation! I din;t notice it said 'light" in the recipe -- I use organic tamari. You might want to try a bit and season to your taste. In fact I'm about to eat some leftover momofuku noodles and chicken right now.... Let me know what you think!


Cynthia is a trusted source on Bread/Baking.

added 5 months ago

This is my absolute favorite way to use up an abundance of scallions:

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