Braised Scallions in Mustard Sauce

Name: Braised Scallions in Mustard Sauce
Yield: 4 to 6 portions
Ingredients: Freshly ground black pepper, to taste; 2 parsley sprigs; 1½ cups Chicken Stock or canned chicken broth; 1 bay leaf; 1 teaspoon dried thyme; 1 carrot, peeled and chopped; 1 celery rib, cleaned and chopped; 1 tablespoon unsalted butter; 20 to 24 large scallions (green onions); 20 to 24 large scallions (green onions); ½ cup heavy cream or Crème Fraîche; ½ cup heavy cream or Crème Fraîche; Salt (optional); ¼ cup Dijon mustard; 1½ cups Chicken Stock or canned chicken broth

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

The simple scallion, treated with imagination and respect, can become a dressy hot vegetable. Here it is braised with fragrant vegetables and chicken stock and sauced with cream and a bit of mustard. This is rich and is best with simply roasted beef or veal, or as a first course over toast points.

Ingredients

20 to 24 large scallions (green onions)
1 tablespoon unsalted butter
1

Side dish
Gluten-free

Method

Trim and clean the scallions and cut off all but about 1 inch of the green tops. Save the tops for another use if you like.
In a skillet large enough to hold the scallions later, melt the butter over low heat and cook the celery and carrot, covered, until tender and lightly colored, about 20 minutes.
Add the thyme, bay leaf, parsley, black pepper, and