Fiddlehead Ferns With Escargot Butter

Total Time
Prep 15 mins
Cook 5 mins

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!!!

Ingredients Nutrition


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

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!

ToastedNut September 17, 2011