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Receta Fiddlehead Ferns With Escargot Butter

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Raciónes: 4

Ingredientes

Cost per serving $0.17 view details
  • 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

  1. Wash fiddleheads and remove skins; trim off the ends. If using fresh fiddleheads, cook in 4 quart. rapidly boiling, salted water for 20 seconds.
  2. Refresh under cool water and drain.
  3. 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%
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