Fiddlehead Ferns
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
55
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Clean the fiddleheads by snipping off the tough 1/8-inch at the bottom and any stray coarse tips visible
2
Wash the ferns in cold water
3
Bring 2 quarts water to a boil and add a teaspoon salt
4
Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender
5
Drain the boiling water and refresh the ferns in ice water
6
Drain and pat dry the ferns
7
In a large saute pan, heat the butter over medium heat
8
As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes
9
Add the lemon juice, season with salt and pepper and serve immediately