Fiddleheads Steamed In Lemon Oil Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Water,
2 tbsp: Lemon Oil,
3 cup: Fiddlehead Ferns, trimmed
And cleaned,
3/4 tsp: Salt,
Freshly Ground Pepper,
Directions:
Combine the water and lemon oil in a pot with a steamer insert. Bring
to a boil. Reduce to a simmer. Place the fiddleheads in the steamer
basket, cover and steam until tender, about 6 minutes. Remove from
heat and season with salt and pepper. Divide among four plates and
serve immediately.
Polk wrote: "Its just about fiddlehead fern time here in the
Northeast and perhaps in other areas down the Mid Atlantic. Molly
ONeill in the Boston Globe today featured them. She wrote:
;Fiddlehead ferns epitomize vernal ephemera. Coiled as they are like
tiny watch springs, fiddle heads are a sign: edible when tight and
young, they become when fully unfurled unfit for human consumption."
Fiddleheads are rare and fleeting and thus precious. And contentious.
Which is as it should be."
Posted by Bob Polk of Maine. Formatted by Cathy Harned.
Submitted By CATHY HARNED On 07-15-94 (1445)
Source from luhu.jp
to a boil. Reduce to a simmer. Place the fiddleheads in the steamer
basket, cover and steam until tender, about 6 minutes. Remove from
heat and season with salt and pepper. Divide among four plates and
serve immediately.
Polk wrote: "Its just about fiddlehead fern time here in the
Northeast and perhaps in other areas down the Mid Atlantic. Molly
ONeill in the Boston Globe today featured them. She wrote:
;Fiddlehead ferns epitomize vernal ephemera. Coiled as they are like
tiny watch springs, fiddle heads are a sign: edible when tight and
young, they become when fully unfurled unfit for human consumption."
Fiddleheads are rare and fleeting and thus precious. And contentious.
Which is as it should be."
Posted by Bob Polk of Maine. Formatted by Cathy Harned.
Submitted By CATHY HARNED On 07-15-94 (1445)
Source from luhu.jp