FIDDLEHEAD FERNS WITH ESCARGOT BUTTER
This is a great way to prepare those delightful fiddlehead ferns that are picked in the spring. If you prefer your fiddleheads softer, boil them for a longer time. The time listed in the recipe leaves the fiddleheads crunchy. Very yummy!!!
Provided by BirdyBaker
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
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Summah Reynolds
[email protected]I'm not sure what I did wrong, but my fiddlehead ferns turned out mushy. The escargot butter was good, though.
Meraj Shukur
[email protected]This recipe is a great way to use up leftover escargot butter. I also added some chopped fresh herbs to the butter, which gave it a nice pop of flavor.
Darrian Hanna
[email protected]The fiddlehead ferns were a bit too chewy for my liking, but the escargot butter was very good.
Esubalew Bante
[email protected]I've never had fiddlehead ferns before, but I'm glad I tried them this way. They were delicious!
Moshin Javad
[email protected]This recipe was easy to follow and the results were amazing! The fiddlehead ferns were tender and flavorful, and the escargot butter was the perfect finishing touch.
Nasrullah Soomro (nkS)
[email protected]Delicious! I made this for a dinner party and everyone raved about it. The fiddlehead ferns were cooked perfectly and the escargot butter was rich and flavorful.
Onika Loliwe
[email protected]I'm not a huge fan of fiddlehead ferns, but I thought this recipe was pretty good. The escargot butter really made the dish.
Lola Hildon
[email protected]This recipe is a great way to try something new. The fiddlehead ferns were a bit slimy for my taste, but the escargot butter was very good.
Chidinma Roseline
[email protected]The fiddlehead ferns were a bit tough, but the escargot butter was delicious. Overall, it was an okay dish.
Sedie Nkwe
[email protected]I tried this recipe last night and it was a hit! My family loved the unique flavor of the fiddlehead ferns and the escargot butter was the perfect complement. Definitely a keeper!
Zohir Mahieddine
[email protected]These fiddlehead ferns with escargot butter were an absolute delight! The ferns were cooked perfectly, tender yet still with a slight crunch, and the escargot butter was rich and flavorful. I highly recommend this recipe.