Fiddleheads steamed in lemon

Yield: 4 servings

Measure Ingredient
1 cup Water
2 tablespoons Lemon oil
3 cups Fiddleheads, trimmed & cleaned
¾ teaspoon Salt
\N \N Black pepper

Combine water with the lemon oil in a pot with a steamer insert.

Bring to a boil & reduce heat to maintain a simmer. Place the washed fiddleheads in the steamer basket. Cover the pot & steam the fiddleheads until they are tender, about 6 minutes. Remove from heat & season with salt & pepper.

Molly O'Neil, "Boston Globe" May, 1994 Posted by Bob Polk

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