Guest guest Posted January 18, 2002 Report Share Posted January 18, 2002 * Exported from MasterCook * Camille Glenn's Fiddleheads Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler Serving Size : 1 Preparation Time :0:00 Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound fiddlehead fern shoots 3 tablespoons unsalted butter Salt 1 lemon -- cut in 4 wedges Wash the fiddleheads in cold water and drain them well. Put the butter into a skillet that will comfortably hold the ferns in one layer and place it over medium-high heat. When the butter is melted and bubbling, add the fiddleheads and sauté, tossing them constantly, until they are just crisp tender-about 1, and no more than 2, minutes. Do not overcook them or they will go limp and unravel. Season liberally with a healthy pinch of salt, toss to mix it in, and serve at once with wedges of lemon. - - - - - - - - - - - - - - - - - - NOTES : Mrs. Glenn suggests using a good-quality peanut oil as a substitute for the butter. For a variation, she also suggests the delicious addition of a pound of morels or other wild mushrooms. If you choose to added mushrooms, increase the amount of butter or other fat to 4 tablespoons. Quote Link to comment Share on other sites More sharing options...
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