Summer Potatoes With Spring Onions Recipes

POTATO GRATIN WITH SPRING ONIONS

Steps:

• Preheat the oven to 375 degrees F. Combine the heavy cream, thyme, bay leaves, garlic and nutmeg in a medium saucepan. Bring to a gentle simmer over medium heat. Add the spring onion whites and simmer until just starting to soften, about 5 minutes. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Remove the thyme sprigs and bay leaves. Stir in about half of the spring onion greens.
• Spread the potatoes in a 9-by-13-inch baking dish. Pour the cream mixture over the top and gently stir, pressing and submerging the potatoes to make an even layer. Cover with foil and bake until the potatoes are tender and the cream is bubbling, 45 to 55 minutes.
• Uncover the potatoes and sprinkle with the cheese. Bake until the cheese is golden, 10 to 15 minutes. Let cool 15 minutes. Sprinkle with the remaining spring onion greens just before serving.

SLOW-COOKED POTATOES WITH SPRING ONIONS

Steps:

• In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours.

SHEET-PAN SAUSAGE WITH SPRING ONIONS, POTATOES AND MUSTARD

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, combine spring onions, potatoes, sauerkraut, garlic and 1/4 cup oil; season with salt and pepper and toss to coat. Spread in an even layer and roast for 10 minutes.
• Arrange sausages on top and roast until spring onions and potatoes are tender and sausages are heated through, about 30 minutes longer.
• While the sausages roast, in a small bowl, combine the 2 tablespoons parsley, if using, with the mustard, shallot and lemon juice, plus the remaining 1/4 cup oil and 1 tablespoon water. Stir to combine, then season with salt and pepper.
• Divide sausages and vegetables among plates. Sprinkle with additional parsley, if using, and drizzle with mustard relish to taste.

SUMMER POTATOES WITH SPRING ONIONS

Steps:

• Peel and chop/mash the potatoes coarsely.
• Heat oil in pan (on medium heat) and add all the spices and salt.
• Add potatoes and onions and keep on tossing gently on medium heat for about 4 minutes.
• Toss them after every 20 seconds or so.
• Serve with steamed rice, arabic bread, normal bread, indian bread or eat it without any accompanyment.
• It is just right to cook in summer.