Try this Fiddlehead Ferns with Escargot Butter recipe, or contribute your own.
Suggest a better descriptionWash 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 Raichlens 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)
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 10 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 48mg | 1 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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