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Can you still use a big onion if it starts sprouting green shoots on top? Is it ok to cut around the shoots and use the rest, in soups, etc.?

The Great Thanksgiving Dessert Debate

Fran Costigan - The Great Thanksgiving Dessert Debate

Recorded

This event was on November 19, 2024

Are Thanksgiving desserts best when they stick to tradition, or is it time to shake things up with some trendy twists? Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry for a lively discussion where exploring the timeless classics and the modern spins on your favorite Thanksgiving sweets. Of course, in Fran’s kitchen, whether traditional or less so, all her desserts will be vegan-- that is dairy, egg and white sugar free and satisfying to all. Sign up and send in your questions.

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Question

Sue Michaels

Can you still use a big onion if it starts sprouting green shoots on top? Is it ok to cut around the shoots and use the rest, in soups, etc.?

Answer

Yes, it is Sue. Um, I double checked on this. You know, if you, if you have a lot of, if you see a lot of eyes and things growing out of your potato, that can be a problem. What will happen if your onion starts sprouting is your onion is likely going to be softer. So it won't be something that you would wanna use raw. But in, in soups and stews and you know, in in cooked applications, it'll be fine. I know that some people eat those green sprouts as well. They don't taste like scallions, but they're perfectly fine.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.