Recipe courtesy of Michael Lomonaco
Fiddlehead Ferns
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 142
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 31
- Sodium
- 894
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
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.