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.
Ingredients:
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
Serve and enjoy!
No comments:
Post a Comment