So many great meals start with onions.They are an absolute kitchen staple and a base for stews and soups Helped us survive the winter. But now it’s spring —It’s time to cheat with fresh and fragrant cousins before the end of the season.
AllAllium —Give a handful of names such as leeks, leeks, lamps, green garlic, leeks, chives.Similar basic taste Bulb onions are ubiquitous, but their stimulating range of strength, sweetness and spiciness can be packed much more. Complexity to the diet. Show off them with these five recipes that bring their taste to the forefront.
Green spicy pasta Primavera
By name alone, this is a pasta dish that defines spring.This pasta Primavera is very green onion, but the acidity of the lemon softens the onion flavor and interferes with the onion flavor. Overwhelming. The result is a bright and refreshing pasta dish with a truly spring-like taste.
- 1 pound of cavatelli or orecchiette
- 2-3 tablespoons of butter
- 2 green onions, chopped
- Two thinly sliced green onions (both white and green).Save a small handful for garnish
- 3 green onions, slices (both white and green)
- 2 pieces of garlic, chopped
- ¼ cup peas
- 1 cup of coarsely chopped asparagus
- 1 lemon juice
- 1 lemon peel
- A handful of chopped parsley
- 1 cup of grated parmesan
Put a little salt in the pan and bring to a boil —And in a pinch in short, full nail. (Whole tablespoon, IYou want f To be exact.. ) Cook the pasta until it is al dente or about 2 minutes shorter than the recommended cooking time. Secure 1 cup of pasta water and drain it.Meanwhile, heat the butter in a frying pan or saucepan as follows: light brown. Add all the green onions —Leek, leek, leek, garlic —Cook for 3-5 minutes or until soft and fragrant. Add asparagus and peas, Bright and soft, about 7-8 minutes.addition salt Taste, remember Pasta water is going to add its own salt.
Add a hard crank of pasta, lemon juice and rind, pasta water, peppercorn or red pepper flakes (Or both). After a few minutes on low heat, you will have a light and creamy sauce. With more parmesan cheese, Get ready to devour freshly sliced green onions and parsley, as well as the spicy taste.
Butter stewed green onions
Green onions may be my favorite green onions Just because they are so encouraging to eat everything alone.In this recipe, the outer caramelization is combined With soft internal organs Rich but acidic sauce, batter All notes. If you’re looking for meat and vegetables other than eggplants and artichokes, Negi is your friend.
- 2-3 green onions, the thicker the better
- 2-4 tablespoons of butter
- 2 pieces of crushed garlic cloves
- 6 fresh sage leaves
- ¼ cup pine nuts
- 1 lemon peel
- Grated parmesan for tasting
- The taste of salt and pepper
Cut the green onions to a thickness of 1 inch and discard the roots and tips. Soak in water for at least 10 minutes. Dirt floats to the bottom, drains and releases dry. Meanwhile, heat the frying pan and add butter. Swing it around and then burn the green onions on both sides —About 3 minutes on the first side and 2 minutes on the second side.Be careful to turn them over So They won’t fall apartAdd butter as needed to prevent it from sticking or burning.
After first turning over, add sage and garlic, cook until scented, and spoon all the garlic sage butter into the pan. When they are nice and caramelized, remove the glaze with a tablespoon of white wine vinegar and add a glass of soup. Boil for 15 minutes, then add lemon zest, pine nuts and grated parmesan cheese.
Grilled green onions
Speaking of eating green onions alone, why? Why don’t you grill it and eat it whole? The best part of this recipe is It’s very easy.By creating char and a lot of caramelization, it becomes a natural sugar of green onion Because it’s a flavor All you need to add is a small amount of oil and salt.
- 1-2 green onions per person
- Olive oil
- Sea salt
In this recipe, Clean the green onions while keeping them whole. Cut off excess roots, wash away the outer layers of soil and sand, and then make vertical cuts from the top to the third... Soak the green onions in water for at least 10 minutes. This will help any additional dirt that may be inside fall to the bottom.
When it’s clean,Line up the green onions Cook on a very hot grill (450-500℉)Turn around frequently until the whole thing burns and begins to distort.Pull them off the grill and let them rest for a while Wrapped in foil or newspaper Ten-20 min. ((((This additional time is essential for them to keep steaming and create the tender heart we are looking for. ) Peel off the burnt outside and cut vertically It Good butter and steamed food. Add olive oil and flaky sea salt.
Leek potato gratin
SOnions Really just Very young onionsHarvested before it was fully matured.The result is green onions many mild By taste. Both the white and green parts are edible, but they have an onion-like flavor from end to end. The edge of the light bulb is the most powerful. In this recipe, let the green onions break from their marriage to the potatoes, A hearty dish that can also be used as a side or full meal.
- ½ stick unsalted butter
- 2 cups of green onions, slices (including white and light green parts)
- 6 thinly sliced Yukon Gold potatoes
- Fresh thyme twigs
- 2 pieces of garlic, chopped
- 1 cup of heavy cream
- 1 cup stock
- Freshly ground Gruyère for coating
- Taste the flakes of salt, pepper and red pepper
- 1 lemon and skin juice
Preheat the oven to 350 ℉ and heat the pan or frying pan on the stove. Melt half of the butter and After making it light brown, add all the green onions. The two glasses sound like a lot, but the mild green part of the lemon and the acidity balance everything. ((((Another option It means combining various green onions —Leek, green garlic, lamps, leeks, onions all work —Keep the total amount in 2 cups. ) Add garlic and Do not disturb until the bottom of the green onion is properly brown. Add a splash of white wine to the deglaze, then add stock, cream, remaining butter, and twigs of thyme.
Boil for 10 minutes –15 minutes later Add thyme twigs and salt and pepper. Removed from the heat. In another baking dish, layer the potatoes, add a mixture of sauce and green onions between each layer, Until the potatoes are completely covered. Place grated Gruyère on top and bake for 1 hour. Or until it turns golden and the sides foam.
Spring onion pancakes
I can’t think of a better way to taste the flavor of green onions. Green onion pancakes.The key to the most flake pancakes is the same the same as Puff pastry: It’s all in lamination.Rolling and spiraling all feel like extra work, but it’s Essential.
- 2 cups of flour
- 1/2 teaspoon salt
- 3/4 cup of boiling water
- 1/2 teaspoon sugar
- 2 teaspoons of sesame oil
- 1 bunch of green onions, chopped.About 3/4 cup
- Vegetable oil for deep-fried food
- Salt to taste
Sift the flour and mix with sugar in a large bowl. Add boiling water and mix until a flaky dough is formed. If necessary, add a teaspoon of water to check. All flour is absorbed. Knead for 5 minutes, Cover until the dough is smooth and let it rest for 30 minutes. Knead the rested dough for another 5 minutes, then cut into 4 equal parts.Roll each piece into a bowl and flatten it with a rolling pin. Serve in a thin round pancake.Polish each pancake with sesame oil Sprinkle with salt and chopped green onions.
To achieve the required flakeness, wrap each pancake around a rope so that the green onions fit tightly inside. Wrap each rope tightly in a spiral and let it rest for another 15 minutes.Then roll out each spiral to flatten it into pancakes. once again.This process is required To get you The lamination needed to make green onion pancakes similar to what you are used to eating in restaurants.
To fry, heat in a flat pan over medium heat until the oil becomes very hot and the entire pan is easily coated.Fry each pancake one at a time Within 1 minute on one side, or until golden. If the oil starts to splatter, you probably want to reduce the heat. Transfer each pancake to a paper towel until it is hot enough to work and cut into triangles. GServe with salt and fresh green onions and get busy eating..
5 spring onion recipes to make before it’s too late
Source link 5 spring onion recipes to make before it’s too late