Can they be used like the green part of scallions or knob onions? Is there any particular recipe that calls for them?
2007-09-19 08:38:47 · 5 answers · asked by Sarrafzedehkhoee 7 in Food & Drink ➔ Cooking & Recipes
Avoid using the very top part of the tip - it tends to be a little tough. You will be able to discern a texture change as you move towards the white end. Use this more tender section of the green stems by:
- slicing thinly for soups like minestrone
- slicing like celery & adding to stir-frys or stews
- grilling or adding to veggies for roasting
- stuffing chicken (add 1 cut carrot, fresh herbs, etc.)
- sauteing until soft & topping to mashed potatoes
2007-09-19 08:54:24 · answer #1 · answered by Treadstone 7 · 2⤊ 0⤋
It's edible but not very good in soups. It gets a stringy texture even after pureeing soup , that feels like hair.
2016-05-18 21:14:24 · answer #2 · answered by Anonymous · 0⤊ 0⤋
You can't do much with them. Even after cooking, they are still tough. They are good for making stocks because they do exude their flavor, but eating them (my opinion) is not pleasant.
2007-09-19 08:57:45 · answer #3 · answered by ninety9point8 4 · 0⤊ 1⤋
blimey!...ive been throwing the wrong bit away....they are like spring onions...all edible!
2007-09-19 08:46:56 · answer #4 · answered by djave djarvoo 'djas originel 5 · 2⤊ 0⤋
Chop it up and put it in soup
2007-09-19 11:13:27 · answer #5 · answered by Thekunt DAS ORIGINAL 6 · 2⤊ 0⤋