This upscale side dish from Chef & the Farmer's Vivian Howard features tender scallions with fresh herbs and Parmesan croutons.
- Makes: 6 servings
- Prep Time: 10 minutes
- Cook Time: 1 hour, 10 minutes
- Difficulty Rating: Intermediate
- Recipe Created By: Vivian Howard
- 2 cups heavy cream
- 2 cups whole milk
- 5 garlic cloves, smashed
- 3 sprigs thyme
- 4 sprigs tarragon, divided
- 6 black peppercorns
- 2 teaspoons salt, divided
- 12 scallions
- 6-8 turns of the black pepper mill
- 1 loaf sourdough or other rustic-style bread
- 3 tablespoons unsalted butter, melted
- zest of 2 lemons, removed with a microplane
- 3 cups grated Parmigiano Reggiano cheese
- Heat oven to 375 degrees.
- In a 2- to 3-quart saucepan, combine the heavy cream, milk, garlic, thyme, half the tarragon, black peppercorns and 1 teaspoon salt. Bring to just below a simmer and let steep for 30 minutes. It will reduce and thicken slightly. Do your best to keep from boiling. If it accidentally comes to a boil, you’ll have a mess to clean up.
- Trim the root end away from the scallions, and cut them in half, separating the dark green ends from the white. Tuck the scallions into a 2- to 3-quart baking dish.
- Strain the heavy cream mixture, discarding the solids, and carefully pour it over top. The scallions should wade in the cream, their chests barely peeking out, rather than bobbing around in an ocean of it. Adjust by scooping out some liquid or adding a little straight cream from the carton if necessary. Pick the leaves from the remaining tarragon and sprinkle them evenly over top. Season scallions with black pepper and ½ teaspoon salt.
- Cut the bread into ½-inch cubes. You’ll need roughly 4 cups. Toss them with butter, lemon zest, cheese and remaining ½ teaspoon salt.
- Spread the bread evenly over the top of the scallions and slide onto middle oven rack. Bake uncovered for 30 to 40 minutes. The bread should crisp up and brown and scallions should be bubbling and fragrant in the cream. Serve warm.