Scallions With Mustard Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 celery rib, chopped
• 1 carrot, chopped
• 1 1/2 cups chicken stock
• 1 teaspoon dried thyme
• 1 bay leaf (laurel)
• 20 -24 scallions, trimmed of all but about 1 inch of the green tops
• 1/2 cup heavy cream
• 1/4 cup dijon mustard
• salt & freshly ground black pepper

Recipe

• 1 heat the butter in large skillet over medium heat.
• 2 saute celery and carrot until lightly browned, and soft, about 15 minutes.
• 3 add the chicken stock, thyme, and bay leaf.
• 4 simmer all, covered, for 15 minutes.
• 5 add scallions and simmer uncovered for 5 minutes--do not overcook.
• 6 remove scallions with a slotted spoon and set aside.
• 7 strain the liquid in a fine sieve, discard the solids, and return 1/2 cup of liquid to the skillet.
• 8 stir in cream and mustard and simmer uncovered, stirring occasionally, until the liquid has reduced to about one third, about 10 minutes.
• 9 season with salt and pepper to taste, and return the scallions to the skillet long enough to heat them through, about 1 minute.
• 10 serve immediately.