Sweet braised whole scallions from All About Braising: The Art of Uncomplicated Cooking (page 92) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Seven-hour leg of lamb

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute flat-leaf parsley for tarragon.

  • rmardel on December 13, 2025

    I thought these were just lovely. The author's description of how the flavor of the tarragon mingles with the onion is spot-on and we really enjoyed them. Note that the quality of the scallions matters. Plump fresh scallions roast beautifully, fading, wilted scallions will yield stringy results. The volume reduces significantly and these work really well as an accompaniment to other dishes rather than as a star on their own. Any leftovers are also delicious chopped and added to scrambled eggs or used as a condiment.

  • Laura on July 01, 2010

    6/30/10: This couldn't be any easier and the results are tasty, but nothing special.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Food52

    We tend to think of braising only in terms of long-cooked meats, but Molly Stevens is an expert at short-braised vegetables too. Here, scallions graduate from garnish to side.

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.