Earthy Delights Recipe
Sautéed Fiddlehead Ferns with Parsley and Garlic
1 pound fresh Fiddleheads
2 garlic cloves, minced extra fine
1/4 cup butter
2 tablespoons finely chopped fresh parsley
Sea salt & freshly ground Black Pepper to taste
Trim the brown ends from the ferns and wash them in cold
water. Make sure to get rid of the paper-like brown skin as
you clean them. Drain them and pat dry.
Crush the garlic with the back of a spoon, or use a garlic press.
Heat half of the
butter in a skillet over medium heat. Add the ferns and turn
the heat up to medium high. The ferns should be sizzling, but
take care not to let the butter burn. Toss and stir for about
five minutes, then add the rest of the butter. When it's
melted, add the garlic and parsley.
Continue cooking for about a minute,
or until you can smell the aroma of the garlic, and the ferns
have become tender. Season with salt and pepper.
This is an excellent dish and it deserves fine quality seasoning. Use a good,
coarsely ground pepper, or grind some peppercorns yourself.