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Add a photoServings: 4
Ingredients
- 1 lb Fiddlehead Ferns Salt
- 3 Tbsp. Unsalted Butter at room Temperature
- 1 x Clove Garlic, chopped
- 1 Tbsp. Shallots, chopped
- 3 Tbsp. Parsley, chopped
- 3 dsh Fresh Lemon Juice Salt and Black and Cayenne Peppers
Directions
- Wash fiddleheads and remove skins; trim off the ends. If using fresh fiddleheads, cook in 4 quart. rapidly boiling, salted water for 20 seconds.
- Refresh under cool 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, heat escargot butter in a large frying pan over high heat. Add in ferns, either cooked or possibly canned (liquid removed, if canned) and saute/fry for 1 to 2 min, or possibly till thoroughly heated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 4 servings | |
| Calories 80 | |
| Calories from Fat 76 | 95% |
| Total Fat 8.67g | 11% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 3mg | 0% |
| Potassium 28mg | 1% |
| Total Carbs 0.76g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.04g | 0% |
| Protein 0.27g | 0% |
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