Spring onion tops.

larmy16

Do you use the tops bits of spring onions, the greeny leafy bits?

If so, can you give me any ideas? I was wondering if you can put them in soup, or will they be too tough?

Thanks in advance

squeaky

Soup, salads, stir fries... though I must admit very few survive past the munchy salad stage

I've never found it to be tough in soups. I just bung them in wherever I want something green (because it holds its colour well) or something a bit spring oniony - sometimes just as a garnish.

I keep saying I just do this, or that with them, but really I have to save them out deliberately for something else because they so rarely survive long enough otherwise

Curry_Queen

You can use every part of a spring onion, and the green leafy bits are excellent in stir-frys and egg fried rice etc, and if you look closely at your chinese take-aways this is exactly what those thin sliced green bits in them are

Lillibet_2

Also very good in fish cakes, not so overpowering as root onion but enough to give the hint of onion-flavour.

HTH

skye

My boyfriends mother (from northern ireland) puts them in mashed potato.

oh_heck

skye wrote:

My boyfriends mother (from northern ireland) puts them in mashed potato.

I do too,they add colour

larmy16

Lillibet the fishcake idea is brill, as I have a piece of salmon in the freezer. Should I just chop it and fry it?

dwhl

I use them for fried rice as mentioned before and also for many other things including steamed fish......when you have finished steaming the fish (you can just about use any white fish, normally steamed with ginger after seasoning with salt) just sprinkle a few finely chopped spring onions, a little soy sauce and voila!!

Hope this helps

arkonite_babe

skye wrote:

My boyfriends mother (from northern ireland) puts them in mashed potato.

It's called champ in Northern Ireland

Recipe HERE

Glad

I use the whole spring onion when making cheese/onion/mayo sandwiches