| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce10 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Fiddlehead ferns; cleaned, trimmed |
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
Chopped shallots |
| 1 |
tb |
Chopped red pepper |
| 1 |
tb |
Chopped fresh thyme |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
INSTRUCTIONS
In a large pot of boiling salted water, blanch the fiddleheads until they
are crisp-tender. Remove the fiddleheads from the water and shock them in a
bowl of ice water (unless you are going to use them immediately). While the
fiddleheads are cooking, heat the butter in a medium saute pan. Add the
shallots and the peppers, cooking for 2 minutes. As you remove the
fiddleheads from the water, drain them well and place in the pan with the
shallots and peppers. Add the thyme, salt and white pepper. Heat through
and serve them up in a pretty bowl. This recipe yields 6 vegetable
side-dish servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2175 broadcast 05-19-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-05-1997
Recipe by: Emeril Lagasse
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