Fiddlehead Ferns With Escargot Butter

FIDDLEHEAD FERNS WITH ESCARGOT BUTTER

4 Preparation Time :

Categories : Side dishes Kooknet

Amount Measure Ingredient -- Preparation Method -- -- --

1 lb Fiddlehead Ferns

Salt

--ESCARGOT BUTTER--

3 tb Unsalted Butter at room

Temperature

1 Clove Garlic, minced

1 tb Shallots, minced

3 tb Parsley, minced

3 dr Fresh Lemon Juice

Salt and Black and Cayenne

Peppers

Wash fiddleheads and remove skins; trim off the ends.

If using fresh fiddleheads, cook in 4 qt. rapidly

boiling, salted water for 20 seconds. Refresh under

cold water and drain.

To prepare escargot butter, cream butter and gradually

whisk in remaining ingredients. (Recipe can be

prepared ahead to this stage.) Just before serving,

melt escargot butter in a large frying pan over high

heat. Add ferns, either cooked or canned (drained, if

1 to 2 minutes, or until

thoroughly heated.

60 calories;

4 gm protein;

5 gm

4 gm fat;

2 gm saturated fat;

8 mg

cholesterol; 18 mg sodium.

From Steven Raichlen's 05/02/90 "No Time to Fiddle

Around: The Season is Short for the Elusive Ostrich

Fern Sprout" article in "The Washington (DC) Post."

Pg. E16. Posted by Cathy Harned.

Submitted By CATHY HARNED On 07-15-94 (1438) - - - - - - - - - - - - - - - - - -