Fiddlehead Ferns With Escargot Butter

Recipe by BirdyBaker
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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