Easy Fiddlehead Ferns

[Guest guest]

If I can get hold of these here's how I cook them.

 

Easy Fiddlehead Ferns

 

1 pound fiddlehead ferns, tightly closed not slimy

2 quarts boiling water

1 teaspoon salt

ice water

4 tablespoons butter or marg.

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.

Serves 4 to 6.

 

 

 

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