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