Source:
FamilyTime Favorites
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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. |
Rating:
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Serves:
4 to 6
Prep Time:
5 minutes
Cook Time:
about 10 minutes
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View Nutritional Facts
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1 pound fiddlehead ferns, each about 1 1/2 inches in diameter
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2 tablespoons unsalted butter
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1 tablespoon fresh lemon juice, or more to taste
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Salt and freshly ground pepper
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1/2 teaspoon fresh thyme, optional
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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.
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