Fiddlehead Ferns With Escargot Butter Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Fiddlehead Ferns,
Salt,
ESCARGOT BUTTER
3 tbsp: Unsalted Butter at room,
Temperature,
1 Clove: Garlic, minced
1 tbsp: Shallots, minced
3 tbsp: Parsley, minced
3: dr Fresh Lemon Juice,
Salt and Black and Cayenne,
Peppers,
Directions:
Wash fiddleheads and remove skins; trim off the ends. If using fresh
fiddleheads, cook in 4 qt. rapidly boiling, salted water for 20
seconds. Refresh under cold water and drain.
To prepare escargot butter, cream butter and gradually whisk in
remaining ingredients. (Recipe can be prepared ahead to this stage.)
Just before serving, melt escargot butter in a large frying pan over
high heat. Add ferns, either cooked or canned (drained, if canned)
and saute for 1 to 2 minutes, or until thoroughly heated.
Per serving: 60 calories; 4 gm protein; 5 gm carbohydrates; 4 gm fat;
2 gm saturated fat; 8 mg cholesterol; 18 mg sodium.
From Steven Raichlens 05/02/90 "No Time to Fiddle Around: The Season
is Short for the Elusive Ostrich Fern Sprout" article in "The
Washington (DC) Post." Pg. E16. Posted by Cathy Harned.
Submitted By CATHY HARNED On 07-15-94 (1438)
Source from luhu.jp
fiddleheads, cook in 4 qt. rapidly boiling, salted water for 20
seconds. Refresh under cold water and drain.
To prepare escargot butter, cream butter and gradually whisk in
remaining ingredients. (Recipe can be prepared ahead to this stage.)
Just before serving, melt escargot butter in a large frying pan over
high heat. Add ferns, either cooked or canned (drained, if canned)
and saute for 1 to 2 minutes, or until thoroughly heated.
Per serving: 60 calories; 4 gm protein; 5 gm carbohydrates; 4 gm fat;
2 gm saturated fat; 8 mg cholesterol; 18 mg sodium.
From Steven Raichlens 05/02/90 "No Time to Fiddle Around: The Season
is Short for the Elusive Ostrich Fern Sprout" article in "The
Washington (DC) Post." Pg. E16. Posted by Cathy Harned.
Submitted By CATHY HARNED On 07-15-94 (1438)
Source from luhu.jp