Sautéed Fiddlehead Ferns with Parsley and Garlic

[Guest guest]

Sautéed

Fiddlehead Ferns with Parsley and Garlic

 

1 pound fresh Fiddleheads

2

garlic cloves, minced extra fine

1/4 cup butter

2 tablespoons finely

chopped fresh parsley

sea salt and freshly ground black pepper to

taste

 

Trim the brown ends from the ferns and wash them in cold water.

Make sure to get rid of the paper-like brown skin as you clean them. Drain them

and pat dry.

Crush the garlic with the back of a spoon, or use a garlic

press.

Heat half of the butter in a skillet over medium heat. Add the

ferns

and turn the heat up to medium high. The ferns should be sizzling, but

take care not to let the butter burn. Toss and stir for about five minutes, then

add the rest of the butter. When it's melted, add the garlic and parsley.

 

Continue cooking for about a minute, or until you can smell the aroma of the

garlic, and the ferns have become tender. Season with salt and pepper.

This

is an excellent dish and it deserves fine quality seasoning. Use a good,

coarsely ground pepper, or grind some peppercorns

yourself. 

 

 

 

 

 

 

[Guest guest]

Please be careful eating fiddlehead ferns. Check

 

<http://en.wikipedia.org/wiki/Fiddlehead#Health_effects>

 

before deciding to eat them.

 

> Sautéed

> Fiddlehead Ferns with Parsley and Garlic

>

> 1 pound fresh Fiddleheads

> 2

> garlic cloves, minced extra fine

> 1/4 cup butter

> 2 tablespoons finely

> chopped fresh parsley

> sea salt and freshly ground black pepper to

> taste

>

> Trim the brown ends from the ferns and wash them in cold water.

> Make sure to get rid of the paper-like brown skin as you clean

> them. Drain them

> and pat dry.

> Crush the garlic with the back of a spoon, or use a garlic

> press.

> Heat half of the butter in a skillet over medium heat. Add the

> ferns

> and turn the heat up to medium high. The ferns should be sizzling, but

> take care not to let the butter burn. Toss and stir for about five

> minutes, then

> add the rest of the butter. When it's melted, add the garlic and

> parsley.

>

> Continue cooking for about a minute, or until you can smell the

> aroma of the

> garlic, and the ferns have become tender. Season with salt and pepper.

> This

> is an excellent dish and it deserves fine quality seasoning. Use a

> good,

> coarsely ground pepper, or grind some peppercorns

> yourself.