You may also like
Categories:Viewed: 26 - Published at: 3 years ago
Ingredients
- 1 pound fiddlehead fern, tightly closed, not slimy, brown or open leaves
- 2 quarts boiling water
- 1 teaspoon salt
- Ice water
- 4 tablespoons butter
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Method
- Clean the fiddleheads by snipping off the tough 1/8-inch at the bottom and any stray coarse tips visible.
- Wash the ferns in cold water.
- Bring 2 quarts water to a boil and add a teaspoon salt.
- Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender.
- Drain the boiling water and refresh the ferns in ice water.
- Drain and pat dry the ferns.
- In a large saute pan, heat the butter over medium heat.
- As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes.
- Add the lemon juice, season with salt and pepper and serve immediately.
