How to make 3 kinds of green onion garnishes
Green onions, also known as scallions and spring onions, are more than garnish. They are rich in Vitamins K, C and B6, as well as fiber, manganese, potassium and phytochemicals. Eating green onions promotes bone and heart health; helps protect against cancer and diabetes; and supports the immune and digestive systems.
Eat your garnish
One way to eat more green onions is to make beautiful green onion garnishes and eat them - don't leave them on your plate. Here is how to make three beautiful green garnishes that will add visually and nutritionally to your diet:
Angled slices are easy to make using the green section of the onion. Once sliced they form cute little oblong circles. All you need is a sharp knife.
Hold the knife at a steep angle to the onions and slice thin circles.
Use this garnish on eggs, salads, soups, pasta and grilled meat.
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Green onion curls
Green onions curls are also simple to make. Cut the green part of the onion into 4" pieces.
Then slice lengthwise down each segment, creating long thin strips - the thinner the better.
Take all of the strips and put them in a bowl of ice water.
Let sit for 30 minutes to an hour. Remove from the water and allow to dry on a clean dish towel. Use these curls on just about anything - eggs, soups, salads, pasta and meat. I like to use them on my Asian-style baby back ribs or my Perfect Asian sesame noodles.
Green onion brushes
Make green onion brushes with the white root end of the green onion. Trim the green part of the onion and save for green onion curls or angled slices.
Slice down the center length of the onion, leaving about 1" of the root intact.
Turn the onion and continue slicing the end of the onion so you get a brush effect. It helps to lift up the top half of the "brush" so you can more finely slice the bottom half.
Put the brushes in a bowl of ice water for 30 minutes to an hour and the ends of the brush will open up and curl. You can use these brushes to garnish a plate as is, or you can lightly grill them to get a few nice grill marks on the brush.