1-855-328-8732
info@earthy.com

Categories

There are no sub-categories in Appetizers.


Fiddlehead Ferns with "Escargot" Butter

Fiddlehead Ferns with “Escargot” Butter
For those of you who don't care for snails, this recipe has no snails in it. This is called "escargot butter" because the butter is seasoned in the same way that it might be if it were being used with snails. This is a time-honored tradition.
Ingredients:

1 pound fresh fiddleheads
sea salt, to taste
3 tablespoons unsalted butter, room temperature
1 clove garlic, minced
1 tablespoon shallots, minced fine
3 tablespoons fresh minced parsley
1/4 teaspoon fresh lemon juice
sea salt & freshly ground black pepper, to taste
cayenne pepper, to taste


Directions:

Wash and trim the fiddleheads, removing the brown "skins."

 Cook in four quarts of boiling salted water for only about 20 seconds. Rinse under cold water and drain.


Cream the butter and gradually adding the rest of the ingredients.

Just before serving, melt the butter in a large skillet over high heat. Add the fiddleheads and sauté for about 2 minutes, or until thoroughly heated.

 

Serve and enjoy!



www.earthy.com

HOW CAN WE HELP ?

OTHER WAYS TO SHOP

CONNECT WITH US!
SUBSCRIBE TO OUR FREE EMAIL NEWSLETTER
 
EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com