Tuesday, January 11, 2011

Braised Scallions with Tarragon

Braised Scallions with Tarragon
Servings: 4
WW Points+: 1 per serving

2 Tbsp. butter
1 1/2 lb. scallions (about 50)
2/3 c. water or vegetable broth
2 tsp. coarsely chopped fresh tarragon (do not substitute dried)
Salt and pepper, to taste
Juice from 1/2 lemon

Preheat oven to 350 degrees. Use about 1 1/2 tsp. butter to generously butter a 9 x 13 inch baking dish.

Trim the root ends and about 1 1/2 inches from the scallions. Arrange half the scallions in the baking dish so that the bulb ends are lined up at one end and the greens are towards the middle. Place the other half of the scallions in the opposite direction so you end up with a double-layer of scallion greens across the center of the dish and a single layer of bulbs at the end of the dish.

Pour the water into the dish over the scallions. Cut the remaining butter into slivers and dot it over the top pf the scallions. Season with the tarragon, salt and pepper. Cover the dish tightly with foil and braise undisturbed, in the center of the oven, for 35 to 40 minutes.

Remove the foil from the dish and increase the oven heat to 450 degrees. Roast the scallions for 10 minutes, then shake the pan back and forth to coat the scallions with the glaze that will have formed. Continue roasting until the liquid evaporates and the edges of the scallions are beginning to brown, another 5 minutes or so. Squeeze over a few drops of lemon juice to taste and serve.

NOTES: This is a wonderful way to serve scallions and is a terrific side dish with sandwiches, fish, or even steak. Different and very simple - it's one of those dishes that impresses without much effort.

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