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a friend gave me about two pounds of scallions. what should i do with them all?

grill them? pickle them? make them into pesto? help!

asked by Caroline Lange over 1 year ago

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16 answers 875 views
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added over 1 year ago

Can you make scallion confit as you do onion or shallot?

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

Brush with olive oil, salt and pepper and grill them (can also be done in a cast iron skillet)--delicious!

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

OMG! The Momofuku ginger scallion sauce!!! A secret addiction and it goes with so many things besides noodles....eggs, veggies, meat, seafood, potatoes, salad dressing. Easy and so delicious. http://www.saveur.com/article...

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cv
added over 1 year ago

I would grill most of them, leave uncooked whatever quantity I would normally use fresh in a week.

Grilled, they will last at least a week in the fridge. They can be frozen although you may wish to portion these out for individual uses (soups, salsas, whatever).

Pickling is always an option, they are also often a component of kimchi.

Scallion confit is an option, but I really like grilling them because they grill quickly as compared to onions.

Of course, if you grill them, you are open to grill them in different styles. My go-to is just some olive oil, salt & pepper (maybe a squeeze of lemon juice), but conceivably you could do some sort of Asian-style sauce (soy sauce based) or with some sort of hot sauce (Mexican hot sauce, Tabasco, Sriracha, whatever).

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Jackson Fust

Jackson is an Assistant Buyer for the Food52 Shop

added over 1 year ago

Mix with arugula and make a pesto!

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ChefJune

June is a trusted source on General Cooking.

added over 1 year ago

I would make this pie using scallions instead of leeks, https://food52.com/recipes... and I would also use them as a pasta topping, maybe with some shrimp or lump crab meat.

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added over 1 year ago

Ottolenghi's "Plenty More" has a veggie-tastic recipe for green onion soup (p. 87)! It calls for green onions (2 lb.), garlic, peas, zucchini, veggie stock, parsley, and mint, topped with kashk and lemon zest.

I'll second Michelle's recommendation of ginger scallion sauce! I like Francis Lam's choice to use the food processor, esp. if you have oodles of scallions. http://www.splendidtable...

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HalfPint

HalfPint is a trusted home cook.

added over 1 year ago

Recommend making Korean scallion pancakes, Pajeon. Savory cakes that you dip into a chili sesame soy sauce. And you can make it gluten free using rice flour. Here's a good recipe: http://www.maangchi.com...

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F86314b8 ce7a 4852 b3dd 7bd7f7cab5d9  fb avatar
added over 1 year ago

Pickle them! http://www.bonappetit.com...

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QueenSashy

QueenSashy is a trusted home cook.

added over 1 year ago

I used different spring onions for this burek, but it works great with just scallions. You'll pretty much use them all. http://www.threelittlehalves...

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sexyLAMBCHOPx

Chops is a trusted home cook.

added over 1 year ago

Google scallion chimichurri - delicious.

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4a133dad 72d1 43e3 84bb a8b5e6921f22  jesse avatar
added over 1 year ago

Saute thinly sliced pork with sliced mushrooms and scallions - whites cut into 1 inch pieces, greens in 2 inches. More scallions the better, you can use a ton. Finish with capers and a pat of butter. Yumm!
Loosely based on Marcella Hazan pork and cippolini recipe.

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amysarah

amysarah is a trusted home cook.

added over 1 year ago

Highly suggest serving them grilled (with just olive oil and s&p) with Romesco sauce. Traditional Spanish pairing, really delicious. And make extra Romesco because it's addictive on pretty much anything grilled.

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added over 1 year ago

Grill them all! Enjoy them hot with Romesco sauce (like others have suggested). Then purée the leftovers and mix into softened butter for a smoky, oniony compound butter. Dollop the flavored butter on grilled steaks, stuff under the skin of a chicken before roasting, slather over baked potatoes, spread on bread...well, you get the picture.

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added over 1 year ago

scallion kimchee

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Nancy

Nancy is a trusted home cook.

added over 1 year ago

Too late now, as they're probably all used up.
But for futures, I wonder how they would do as battered & fried garnishes for burgers or steak?

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