Aromatic Dried Scallion Root Stock
Aromatic Dried Scallion Root Stock
Don’t Discard Scallion Roots! Use Them to Make a Flavorful Stock!
The roots of green onions (scallions, spring onions, or large onions) are often discarded, but they can be dried and used to create a rich stock, add depth when boiling meat, or enhance the flavor of soy sauce. Turn these often-wasted parts into a culinary asset.
Key Ingredients- Roots from 1 bunch of scallions (green onions, spring onions, or large onions)
- Food dehydrator (optional; can be air-dried in the sun)
Cooking Instructions
Step 1
When preparing green onions, scallions, or spring onions for cooking, carefully trim off the root ends, leaving about 1-inch (2-3 cm) attached. These are the parts we’ll be saving.
Step 2
Gather all the trimmed scallion roots and place them in a separate bowl or container. Keeping them together will make the washing and drying process much smoother.
Step 3
Thoroughly cleaning the roots to remove all soil is crucial. Gently rub the roots under running water to dislodge any dirt. If the soil is stubborn, soak the roots in cool water for 5-10 minutes; this will loosen the dirt trapped between the root fibers, making it easier to rinse away. Rinse them multiple times until they are spotless.
Step 4
Next, pat the cleaned scallion roots dry. Shake them gently over a colander to remove excess water. Then, lay out some paper towels on a clean surface, place the roots on top, and gently pat or press them with more paper towels to absorb any remaining moisture. Ensuring they are as dry as possible will aid in efficient drying and prevent spoilage.
Step 5
It’s time to dry the scallion roots. If you have a food dehydrator, spread the roots in a single layer on the trays, making sure they don’t overlap. Dehydrate at 140°F (60°C) for about 3 hours. If you don’t have a dehydrator, you can spread them on a drying rack or screen and dry them in direct sunlight on a sunny day until completely crisp. The key is to ensure they are thoroughly dried.
Step 6
Once the scallion roots are completely dry and crisp, let them cool slightly. Store them in an airtight zipper bag and keep them in the freezer. This way, they’ll last a long time, and you can easily take out portions as needed to make stocks, boil meats, or create flavorful sauces. They are a fantastic way to add a deep, savory note to your cooking.
