Earthy Delights Recipe
http://www.earthy.com/
Fiddlehead Ferns with “Escargot” ButterDon't panic! For those of you who don't care for snails
(which are a delectable treat in my book) 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. Fortunately for those of you who don't care for
mollusks, this seasoned butter is delicious when served
with fresh green fiddlehead ferns. Enjoy!
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 pepperto taste
Cayenne pepper, to taste
Preparation:
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!
Directions:
Don't panic! For those of you who don't care for snails
(which are a delectable treat in my book) 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. Fortunately for those of you who don't care for
mollusks, this seasoned butter is delicious when served
with fresh green fiddlehead ferns. Enjoy!