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Fiddlehead Ferns Recipe

Fiddlehead Ferns Recipe

Postby HighHeelKitchen » Thu Jun 23, 2011 10:18 pm

Fiddlehead Ferns:
1 lb Fiddlehead Ferns tightly closed (not slimy, with 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 freshly-ground black pepper

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, season with salt and pepper and serve immediately.


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