Fiddlehead Ferns

Name: Fiddlehead Ferns
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
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

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Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 to 6 servings

Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 to 6 servings

Ingredients

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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.