Best Fiddlehead Ferns With Escargot Butter Recipes
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.
SAUTEED FIDDLEHEAD FERNS (BASIC RECIPE)
Fiddleheads are popular in Canada. Found this recipe on www.foodbycountry.com and posted for ZWT4. Feel free to add garlic, onion, scallions, or shallots to this recipe.
Provided by januarybride
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well.
- Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit.
- Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit.
- Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted.
- Add the fiddleheads and sauté, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy. Add salt and pepper to taste.
Nutrition Facts : Calories 27.6, Fat 3.1, SaturatedFat 1.1, Cholesterol 3.8, Sodium 10.3
GARLICKY FIDDLEHEAD FERNS
Just trying to get this posted before the season is over. I haven't tried this yet but it sounded good.
Provided by CoolMonday
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash and clean fiddleheads.
- Steam for 10 - 15 minutes.
- Heat butter in pan and saute garlic gently for a few seconds.
- Add fiddleheads and continue to saute till tender.
- Squeeze juice of lemon over all.
- Cook gently 2 - 3 minutes.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 208.3, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 203, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 0.4
DEEP FRY THOSE FIDDLEHEAD FERNS
Found this on the net and am trying to get it posted before the season is over, so I haven't tried them yet lol
Provided by CoolMonday
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and clean all brown spots off ferns. Trim stems.
- Blanch by putting them in boiling water for 2 minutes then into ice water to stop the cooking.
- Mix flour, salt and baking powder in small bowl.
- Stir in oil and milk.
- Beat to a smooth, creamy consistancy but do not overbeat.
- Heat 1/2 cup oil in small skillet over high heat.
- Dip fiddleheads in batter, then inot hot fat.
- Turn over until golden brown on both sides.
- Drain on paper towels.
- Serve hot.
Nutrition Facts : Calories 424.1, Fat 33.2, SaturatedFat 5.4, Cholesterol 8.5, Sodium 266.6, Carbohydrate 27, Fiber 0.8, Sugar 0.1, Protein 5.2
SAUTE THOSE FIDDLEHEAD FERNS
Fiddlehead Fern is picked in the spring when they just pop out of the ground and are still curled looking like the head of a violin. They grow in the northeastern part of the USA and in eastern Canada. Being in Nevada I never expected to see these luscious delicacies again but you can see I was wrong. Trader Joe's had them and I grabbed a package very quickly. The recipe is one I just put together with what I had available. Didn't want to take the time to go to the store for anything else. You can buy sundried tomatoes packed in oil... yum.
Provided by CoolMonday
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash fiddleheads, cut off ends, remove any brown spots.
- Boil in salted water for 10 minutes.
- Saute onions in oil for 3 minutes.
- Add mushrooms, garlic and ferns.
- Saute for 5 minutes.
- Stir in Sundried tomatoes.
- Add salt and pepper to taste.
- Turn heat to low.
- Cover and cook for 5 minutes.
Nutrition Facts : Calories 73, Fat 6.9, SaturatedFat 0.9, Sodium 347.1, Carbohydrate 2.7, Fiber 0.6, Sugar 1.5, Protein 0.8
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