fiddlehead ferns, butter, fresh lemon juice, salt and freshly ground pepper, fresh thyme (optional) cvt

Ingredients

1/2	pound fiddlehead ferns (11563), each about 1 1/2 inches in diameter
1	tablespoon butter
1/2	tablespoon (fresh) lemon juice or to taste
1	Salt and pepper to taste

Directions

1. Trim the tails so that the coils are even.
   
   
2. Soak the fresh fiddleheads in cold water and swirl to remove the brown outer coating.
   
   
3. 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.
   
   
4. Reduce the heat to a simmer, cover, and cook for about 10 minutes or until the fiddleheads are fork tender.
   
   
5. Season to taste with salt and pepper. Sprinkle with 1/4 tsp fresh thyme, if using, and serve.
   
   

Categories

Vegetables, Side Dish, American, Boil, Vegetarian, Gluten-Free, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium No sugar High in dietary fiber Very high in manganese High in niacin High in riboflavin Very high in vitamin C

Bad points High in saturated fat