So, this is basically amazing. If you’re bored of your typical vegetable side dishes, this is a really delicious dish to shake things up. You definitely won’t have any leftovers, and if you find yourself standing above the dish at 10 p.m., picking at the crisp edges stuck to the pan, your fingers dripping in buttery juices, you are in good company. Serve this with meat and potatoes (and you can use margarine instead of butter) or alongside potato pancakes or leek fritters (posting soon!). Truly, this is a great side and the tarragon infuses the green onions with just a hint or anise-like aroma and flavor. Simply superb. Can’t wait to try this with leeks!
Hardly adapted from here
Serves 3 as a side
What you need:
3 bunches of green onions
3 tblsp butter (I used light butter)
1 heaping tblsp fresh tarragon; finely chopped
salt and pepper to taste
1/2 c water
juice from 1/2 lemon
How to do it:
Preheat the oven to 350 F. Trim just the hairy edges off the green onions. Spread half the butter around the bottom of a pyrex dish. Arrange the green onions so half are bulb-side against the left side the pyrex and half are bulb-side against the right side of the pyrex, essentially with the greens overlapping each other in two layers. Add the remaining butter in dollops all over, add the salt and pepper and sprinkle the fresh tarragon all around. Then add the water. Cover dish in foil and cook for 30-40 minutes. Remove the foil, increase the heat to 450 and cook for another 10-15 minutes or until the edges have browned and almost all of the liquid is gone. Remove from oven, squeeze the lemon juice all over, and serve warm. Enjoy!
my jerusalem kitchen 