Red scallion also known as spring onions, are red in colour and have a milder taste than most onions.
They can be used raw or cooked, and while some cooks discard the darker green tops, the whole thing can be eaten, and is often used in Asian cooking.
Red Scallions are great to use in dishes where you want a hint of onion flavour but not overly strong with the added colour variation. These can be cooked whole, either steamed or fried, but are usually chopped finely and used in a quiche, salads, stir-fry, wraps, soups and stews.
They make for a great garnish on pizza, egg and cheese dishes.
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