Fiddlehead ferns

Yield: 4 servings

Measure Ingredient
1 pounds 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
½ teaspoon Salt
½ teaspoon Freshly-ground black pepper

Clean the fiddleheads by snipping off the tough ⅛-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. This recipe yields 4 to 6 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C01 broadcast 03-30-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-13-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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