Receta Fiddlehead Ferns With Escargot Butter
Raciónes: 4
Ingredientes
- 1 lb Fiddlehead Ferns Salt
- 3 Tbsp. Unsalted Butter at room Temperature
- 1 x Clove Garlic, chopped
- 1 Tbsp. Shallots, chopped
- 3 Tbsp. Parsley, chopped
- 3 dsh Fresh Lemon Juice Salt and Black and Cayenne Peppers
Direcciones
- 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 cool 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, heat escargot butter in a large frying pan over high heat. Add in ferns, either cooked or possibly canned (liquid removed, if canned) and saute/fry for 1 to 2 min, or possibly till thoroughly heated.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 16g | |
Recipe makes 4 servings | |
Calories 80 | |
Calories from Fat 76 | 95% |
Total Fat 8.67g | 11% |
Saturated Fat 5.48g | 22% |
Trans Fat 0.0g | |
Cholesterol 23mg | 8% |
Sodium 3mg | 0% |
Potassium 28mg | 1% |
Total Carbs 0.76g | 0% |
Dietary Fiber 0.1g | 0% |
Sugars 0.04g | 0% |
Protein 0.27g | 0% |