Creamed Scallions

• 2/3 cup heavy cream
• 1/4 teaspoon minced garlic
• 5 bunches scallions, (about 30), trimmed and sliced 1/2 inch thick
• 3 tablespoons cold water
• 1 tablespoon chopped fresh parsley

1. Bring cream and garlic to a boil in a medium skillet.
2. Lower heat and simmer briskly until reduced by half, about 7 minutes.
3. Remove from heat.
4. While cream is reducing, cook scallions with water, covered, in a heavy medium saucepan over moderately high heat until tender, 5 to 7 minutes.
5. Add cream mixture to scallions.
6. Stir in parsley and salt and pepper to taste, then cook over moderate heat, stirring, until piping hot.

heavy cream, garlic, bunches scallions, cold water, parsley

Taken from www.epicurious.com/recipes/food/views/creamed-scallions-105736 (may not work)