4 bunches green onions, cleaned and trimmed
1 ¼ cups Chicken Stock
Salt
½ cup Mock Hollandaise Sauce
¼ teaspoon freshly grated nutmeg
Orange wedges
1. Arrange green onions in a large skillet; pour stock over. Simmer until onions are tender (about 10 minutes). Drain; arrange onions on a platter; sprinkle lightly with salt.
2. Blend hollandaise and nutmeg. Serve over onions. Garnish platter with orange wedges.
4 TO 6 SERVINGS