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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I was looking thru some of my old recipes and ran across this one. Wow - what memories this brings back! I was in my early 20's, and lived in Texas. We had little money while my 1st DH was in the Air Force. We only got paid once a month, and so we and all of our 'Air Force' neighbors would have lots of potlucks for dinner the last week of the month, lol. Someone might have a little bit of meat - but nothing else. Someone else might have a little bit of veggies, or rice, or beans, or pasta, but no meat. We got very creative with our meals by joining efforts and ingredients! And to this day - some 40 years later - I still recall these memories with warmth, a big grin on my face - and alot of humor, lol. Some of the best meals I've ever had - and some of the worst! This recipe reminds me of those days. This one is simple, cheap - and good!! Ingredients:
2/3 cup heavy cream |
1/4 teaspoon garlic, minced |
5 bunches scallions, trimmed, sliced 1/2-inch thick (about 30) |
3 tablespoons cold water |
1 tablespoon fresh parsley, chopped |
Directions:
1. Bring cream and garlic to a boil in a medium skillet.
2. Lower heat and simmer briskly until reduced by half, about 7 minutes.
3. Remove from heat.
4. While cream is reducing, cook scallions with water, covered, in a heavy medium saucepan over moderately high heat until tender, 5 to 7 minutes.
5. Add cream mixture to scallions.
6. Stir in parsley and salt and pepper to taste, then cook over moderate heat, stirring, until piping hot.
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