Fiddlehead Ferns in Butter and Lemon

Monday, May 13, 2013

Love trying seasonal ingredients. Got my hands on these fiddlehead ferns and of course had to attempt to make them.Results were great definitely will make again in a larger quantity.
Tasted similar to asparagus. I watched a few youtube videos trying to figure out how to make these. Usually these are served over pasta but we had them with brown rice and lamb chops instead.

Fiddlehead Ferns-- mine came in a pack of about 2 cups
Juice of 1 lemon
2 tablespoon unsalted butter
Salt to taste

In a colander, wash your fiddlehead ferns really well. I also removed the bottom of the stem with the brown thingy--it looked rough and unappealing.

Bring pot of water to boil. Add your cleaned fiddleheads and allow to boil for about 2 minutes. Remove with slotted spoon into a pot of iced water. Allow to cool for a minute.
Drain on paper towels.

In a pan, heat your butter for about a minute or two.  I use this pan by Le Creuset, it's a favorite and fantastic  Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with Iron Handle, Marseille Add fiddleheads and lemon juice.  Cook for about 3-4 minutes per side on medium heat till start till get brownish. Add salt to taste. 

Serve and enjoy!

No comments:

Post a Comment