Fiddlehead Ferns

4 servings

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Fiddlehead Ferns Ingredients

1 lb Fiddlehead ferns; tightly	4 tb Butter
(not slimy; with brown or	1 tb Fresh lemon juice
2 qt Boiling water	1/2 ts Salt
1 ts Salt	1/2 ts Freshly-ground black pepper
Ice water

Instructions for Fiddlehead Ferns

Clean the fiddleheads by snipping off the tough 1/8-inch at the bottom and any stray coarse tips visible. Wash the ferns in cold water. Bring 2 quarts water to a boil and add a teaspoon salt. Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender. Drain the boiling water and refresh the ferns in ice water. Drain and pat dry the ferns. In a large saute pan, heat the butter over medium heat. As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes. Add the lemon, season with salt and pepper and serve immediately. This recipe yields 4 to 6 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C01 broadcast 03-30-1998) 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 04-13-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized