Afghan Scallion Oil

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Afghan Scallion Oil

 

This is uses over rice or pasta, it can also be used for roasting vegetables,

I use it to roast eggplant, and a little in vegetable burgers.

 

2 bunches fresh green scallions

1 tablespoon salt

1 cup vegetable oil

 

Wash and trim scallions. Bring large pot of water to a boil. Have a large

bowl of ice water nearby. When water boils, add salt, when it comes back to the

boil, drop in half of the scallions and blanch for 10 seconds. Remove scallions

from water with tongs and drop in ice bath.

Plunge remaining scallions for 10 minutes and drop into ice water. When

scallions are thoroughly chilled, drain them and squeeze dry. Roughly chop the

blanched scallions.

Place scallions in blender. Add 1/4 cup oil. Puree scallions, stopping

frequently to scrape down sides of blender, until coarsely pureed. Add rest of

oil and whirl until well blended. Pour mixture through a coarse sieve into a

bowl, then pass again through a fine sieve. Use as garnish. Will hold 2 to 3

days.

Make sure to choose very fresh, very green scallions for the best flavor and

color.

 

 

 

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