Source: FamilyTime Favorites

Fiddleheads with Butter and Lemon
Celebrate spring! Fresh fiddleheads, simply cooked, are a springtime treat. Serve them with broiled chicken, poached fish, or tossed with pasta.
Serves: 4 to 6
Prep Time: 5 minutes
Cook Time: about 10 minutes


1 pound fiddlehead ferns, each about 1 1/2 inches in diameter
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more to taste
Salt and freshly ground pepper
1/2 teaspoon fresh thyme, optional

Trim the tails so that the coils are even.

Soak the fresh fiddleheads in cold water and swirl to remove the brown outer coating.

Bring 1/2 inch of water to a boil in a shallow pan. Add the butter, lemon juice, and the fiddleheads. Spread out so that the ferns are in a single layer as much as possible.

Reduce the heat to a simmer, cover, and cook for about 10 minutes or until the fiddleheads are fork tender.

Season to taste with salt and pepper. Spinkle with the thyme, if using, and serve.