6 Servings 15 min Cook
2/3 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
30 Medium (4-1/8" long) Scallions
1 Tbsp Parsley
1/4 Tsp Garlic
3 Tbsp Water
Trim scallions and slice each into approximately 1/2-inch pieces.
Coarsely chop parsley.
Bring cream and garlic to a boil in a medium skillet.
Lower heat and simmer briskly until reduced by half, about 7 minutes.
Remove from heat.
While cream is reducing, cook scallions with water, covered, in a heavy medium saucepan over moderately high heat until tender, 5 to 7 minutes.
Add cream mixture to scallions.
Stir in parsley and salt and pepper to taste, then cook over moderate heat, stirring, until piping hot.