| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Side dishes, Kooknet |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fiddlehead Ferns |
|
|
Salt |
| 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 |
INSTRUCTIONS
ESCARGOT BUTTER
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 canned) and saute for 1 to 2
minutes, or until thoroughly heated.
Per serving: 60 calories; 4 gm protein; 5 gm carbohydrates; 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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”