An in­gre­di­ent to en­joy SPRING ONIONS

De­signer, cook and author So­phie Con­ran shares her favourite sea­sonal flavour

Country Living (UK) - - A Month In The Country -

IN­TER­EST­INGLY, SPRING ONIONS ARE NOT JUST ONE ONION VA­RI­ETY, BUT THE JU­VE­NILE OF ANY SPECIES THAT HAS BEEN PLUCKED FROM THE EARTH BE­FORE THE BULB HAS FULLY FORMED, TO BE EATEN FRESH. ALSO KNOWN AS A TUBU­LAR ONION, SCALLION OR EVEN ‘GIB­BON’, IT GOES BY MYR­IAD TI­TLES ACROSS THE WORLD, AND, WHEN IT COMES TO COOK­ING, THERE ARE MORE WAYS TO USE THIS VER­SA­TILE LIT­TLE CHAP THAN THERE ARE NAMES FOR HIM. ONCE DISROBED OF ITS OUTER COAT, THE SPRING ONION CAN BE TOSSED IN SAL­ADS OR PASTA, STIRRED INTO A FRIT­TATA OR QUICHE BAT­TERS OR ADDED TO SOUR CREAM TO BE DOLLOPED ON A JACKET POTATO. FOR PROPER IN­DUL­GENCE, TEAM WITH A SILKY GIN­GER SAUCE AND POUR ON TOP OF STEAMED SEA BASS. For more in­for­ma­tion, see so­phiecon­ran.com.

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