Slow-cooked scallions with ginger and chile recipe

Ingredients for Slow-cooked scallions with ginger and chile

• 340 g spring onions, roots trimmed

• 1/2 head garlic

• 1 piece (5 cm) ginger, scrubbed, very thinly sliced crosswise

• 2 dried chiles de árbol or 2.5 ml crushed red pepper flakes

• 120 ml extra-virgin olive oil

• 4.5 g kosher salt

• 15 ml unseasoned rice vinegar

How to make Slow-cooked scallions with ginger and chile

1. Place a rack in the middle of the oven and preheat to 180°C (conventional) or 160°C (fan).

2. Combine the scallions, garlic, ginger, chiles, oil, and salt in a shallow 2 L baking dish.

3. Turn the garlic cut side down, then roast the vegetables for 60–70 minutes, tossing them 2 or 3 times, until golden brown, very tender, and crisp around the edges.

4. Allow the vegetables to cool slightly, then add the vinegar and toss to coat.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.