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    You are in: Home / Recipes / Fiddlehead Ferns With Escargot Butter Recipe
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    Fiddlehead Ferns With Escargot Butter

    Fiddlehead Ferns With Escargot Butter. Photo by BirdyBaker

    1/3 Photos of Fiddlehead Ferns With Escargot Butter

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    BirdyBaker's Note:

    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!!!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb fiddlehead, ferns
    • salt

    escargot butter

    Directions:

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

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    Ratings & Reviews:

    • on September 17, 2011

      55

      I've made this with periwinkles from the Bay of Fundy, instead of the escargot bought in the stores (I just use less salt) Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fiddlehead Ferns With Escargot Butter

    Serving Size: 1 (353 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 167.8
     
    Calories from Fat 86
    51%
    Total Fat 9.6 g
    14%
    Saturated Fat 5.5 g
    27%
    Cholesterol 22.9 mg
    7%
    Sodium 6.5 mg
    0%
    Total Carbohydrate 22.4 g
    7%
    Dietary Fiber 0.7 g
    3%
    Sugars 5.6 g
    22%
    Protein 6.2 g
    12%

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