Best 4 Fiddlehead Ferns With Escargot Butter Recipes
Fiddlehead ferns, with their unique flavor and delicate texture, pair wonderfully with the rich and savory flavors of escargot butter. This combination creates a dish that is both elegant and satisfying. In this article, we present a selection of the best recipes for fiddlehead ferns with escargot butter, carefully curated to suit different tastes and preferences. Whether you're a seasoned chef or a home cook looking to impress your dinner guests, we have a recipe that will guide you to create a memorable and delicious meal. Get ready to embark on a culinary journey as we explore the culinary delights of fiddlehead ferns and escargot butter.
Here are our top 4 tried and tested recipes!
FIDDLEHEAD FERNS
Steps:
- Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.
FIDDLEHEAD FERNS WITH ESCARGOT BUTTER
This is a great way to prepare those delightful fiddlehead ferns that are picked in the spring. If you prefer your fiddleheads softer, boil them for a longer time. The time listed in the recipe leaves the fiddleheads crunchy. Very yummy!!!
Provided by BirdyBaker
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash fiddleheads and remove skins; trim off the ends.
- If using fresh fiddleheads, cook in 4 quart 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.
SAUTEED FIDDLEHEAD FERNS
Fiddleheads lend themselves to many of the same preparations as asparagus. Here they are served warm, but they also make good hors d'oeuvres served in a vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
- On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
- Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.
SAUTEED FIDDLEHEADS
I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.
Provided by A Korean
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 3.4 g, Fat 7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 0.1 g
Tips:
- Choose fresh fiddlehead ferns: Look for fiddleheads that are tightly coiled and have a vibrant green color. Avoid any that are wilted or have brown spots.
- Clean fiddlehead ferns properly: Rinse the fiddleheads thoroughly under cold water. Remove the brown papery scales at the base of each fern and trim off any tough ends.
- Blanch fiddlehead ferns: Blanching helps to remove the bitterness from fiddleheads. Bring a large pot of salted water to a boil and add the fiddleheads. Cook for 2-3 minutes, or until the fiddleheads are bright green and tender. Immediately transfer the fiddleheads to a bowl of ice water to stop the cooking process.
- Use fresh herbs: Fresh herbs like parsley, chives, and thyme add a delicious flavor to fiddlehead ferns. Chop the herbs finely before adding them to the dish.
- Don't overcook fiddlehead ferns: Fiddlehead ferns are best when cooked briefly. Overcooking can make them tough and chewy.
Conclusion:
Fiddlehead ferns are a delicious and versatile spring vegetable. They can be enjoyed in a variety of dishes, from simple sautéed fiddleheads to more complex recipes like fiddlehead fern soup or fiddlehead fern quiche. With their delicate flavor and unique texture, fiddlehead ferns are a surefire way to impress your guests. So next time you're looking for a new and exciting way to enjoy spring vegetables, give fiddlehead ferns a try!
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