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Fiddlehead Ferns With Escargot Butter



* Exported from MasterCook *

FIDDLEHEAD FERNS WITH ESCARGOT BUTTER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes Kooknet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fiddlehead Ferns
Salt
-----ESCARGOT BUTTER-----
3 tb Unsalted Butter at room
Temperature
1 Clove Garlic, minced
1 tb Shallots, minced
3 tb Parsley, minced
3 dr Fresh Lemon Juice
Salt and Black and Cayenne
Peppers

Wash fiddleheads and remove skins; trim off the ends.
If using fresh fiddleheads, cook in 4 qt. 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.

Per serving: 60 calories; 4 gm protein; 5 gm
carbohydrates; 4 gm fat; 2 gm saturated fat; 8 mg
cholesterol; 18 mg sodium.

From Steven Raichlen's 05/02/90 "No Time to Fiddle
Around: The Season is Short for the Elusive Ostrich
Fern Sprout" article in "The Washington (DC) Post."
Pg. E16. Posted by Cathy Harned.

Submitted By CATHY HARNED On 07-15-94 (1438)



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