Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.95 Kcal (318 kJ) | ||
| Calories from fat | 67.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 11% | |
|---|---|---|---|
| Cholesterol | 27.54mg | 9% | |
| Sodium | 11.42mg | 0% | |
| Potassium | 72.79mg | 2% | |
| Total Carbs | 2.03g | 1% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 0.82g | 2% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 148.7 Kcal (623 kJ) | ||
| Calories from fat | 131.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.58g | 11% | |
|---|---|---|---|
| Cholesterol | 53.91mg | 9% | |
| Sodium | 22.36mg | 0% | |
| Potassium | 142.52mg | 2% | |
| Total Carbs | 3.98g | 1% | |
| Sugars | 0.76g | 2% | |
| Dietary Fiber | 1.16g | 2% | |
| Protein | 1.6g | 2% | |
| Vitamin C | 9.9mg | 8% | |
| Iron | 0.5mg | 1% | |
| Calcium | 57.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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