Skillet scallions

AT A GLANCE

  • Serves 8 people

  • 50 gm butter
  • 2 bunches (about 30) green onions (see note), tops and roots trimmed leaving 20cm stalks and outer layer peeled
01   Heat butter in a large heavy-based cast iron skillet or frying pan. Add green onions and sauté over medium heat for 5 minutes or until wilted and tender. Serve immediately with fried chicken or barbecue ribs.

Note Scallions is the US term for green onions. Shown above with creamed corn.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND VANESSA AUSTIN

FEATURED IN

Mar 2007

Mar 2007

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