Fiddlehead Ferns With Escargot Butter Recipe

Name: Fiddlehead Ferns With Escargot Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fiddlehead, ferns; salt; escargot butter; 3 tablespoons unsalted butter, at room Temperature; 1 garlic clove, minced; 1 tablespoon shallot, minced; 3 tablespoons parsley, minced; 3 drops fresh lemon juice; salt (to taste); pepper (to taste); cayenne pepper (to taste)

Servings: persons

1 lb fiddlehead, ferns
salt
escargot butter
3 tablespoons unsalted butter, at room Temperature
1 garlic clove, minced
1 tablespoon shallot, minced
3 tablespoons parsley, minced
3 drops fresh lemon juice
salt (to taste)
pepper (to taste)
cayenne pepper (to taste)

1
Wash fiddleheads and remove skins; trim off the ends.
2
If using fresh fiddleheads, cook in 4 quart rapidly.
3
boiling, salted water for 20 seconds. Refresh under.
4
cold water and drain.
5
To prepare escargot butter, cream butter and gradually.
6
whisk in remaining ingredients. (Recipe can be.
7
prepared ahead to this stage.) Just before serving,.
8
melt escargot butter in a large frying pan over high.
9
heat. Add ferns, either cooked or canned (drained, if.
10
canned) and saute for 1 to 2 minutes, or until.
11
thoroughly heated.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb fiddlehead, ferns, salt, escargot butter, 3 tablespoons unsalted butter, at room Temperature, and more.

Yes, Fiddlehead Ferns With Escargot Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fiddlehead Ferns With Escargot Butter

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