Fiddlehead ferns with escargot butter

 
                   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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