Spring Onions Marinated

Rinse and clean the spring onions, cut into 5 to 6 cm long pieces.

Bring a little lightly salted water to the boil, add the spring onions and cook covered for 3 to 5 minutes.

Drain the cooked scallions well and put them in a bowl with the coarsely chopped garlic and the also chopped tarragon. Stir the honey with the hot vegetable soup, add vinegar and oil and mix.

Pour this marinade over the vegetables, cover and toss well. Before serving, grind the pepper on top.

One unit (for 6 servings) contains:

Egg white: 1, 6 g, Fat: 8 g, Carbohydrates: 6 g, Fiber: 2 g, Kilojoules/Kilocalories: 460/110

Kitchen tips

As an entrée to the table, our recipe is best served in its original Italian style: place a piece of Parmesan cheese on the table so that each guest can grate or possibly shave a little cheese over the marinated spring onions as they please. Serve with crusty baguette.

A small filling main dish can also be quickly prepared from spring onions: Pour over the cleaned and al dente cooked scallions (about 4 bunches for 4 servings) an egg wash made with a quart of milk and 4 eggs. Grate a small amount of semi-hard or hard cheese over the top and bake everything together in the oven at about 200 °C for half an hour.

Raw spring onions are a healthy ingredient and powerful seasoning for many dishes. Especially the green foliage of the washed onion

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