Fiddleheads with Butter and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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fiddlehead ferns, butter, fresh lemon juice, salt and freshly ground pepper, fresh thyme (optional) cvt Ingredients:
1/2 pound fiddlehead ferns (11563), each about 1 1/2 inches in diameter |
1 tablespoon butter |
1/2 tablespoon (fresh) lemon juice or to taste |
1 salt and pepper to taste |
Directions:
1. Trim the tails so that the coils are even.
2. Soak the fresh fiddleheads in cold water and swirl to remove the brown outer coating.
3. Bring 1/2 inch of water to a boil in a shallow pan. Add the butter, lemon juice, and the fiddleheads. Spread out so that the ferns are in a single layer as much as possible.
4. Reduce the heat to a simmer, cover, and cook for about 10 minutes or until the fiddleheads are fork tender.
5. Season to taste with salt and pepper. Sprinkle with 1/4 tsp fresh thyme, if using, and serve.
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