Braised Spring Onions with Lemon and Capers
Try this side dish with your spring onions. The spring onions are cooked whole in stock until tender. Then the stock is reduced and whisked in with butter, lemon, capers and parsley. The creamy sauce is perfect to dress the spring onions.
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
a bunch of Spring onions
2 Bay leaves
300 ml Vegetable stock
2 tbsp Unsalted butter
½ Lemon
1 tbsp Capers
2 tbsp Parsley
Salt & pepper
Recipe:
- Preheat the oven to 180C/160 c fan/4 gas mark. To a baking dish, add spring onions, bay leaves and stock. Season with a pinch of both salt and pepper, and roast for 30-40 minutes, or until the spring onions are tender.
- Pour the stock in a frying pan and whisk in the butter. Cook until the sauce has thickened. Then add the lemon juice, capers and parsley.
- Place the spring onions on a serving dish and pour over the sauce. Serve.
How to store
Store in an airtight container, in the fridge, for up to 3 days.