Fiddlehead Ferns

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
4 to 6 servings

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
Directions
  • 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.


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