Recipes : Recipe Detail |
Add  Email  Print 
|
- Source: Essence Of Emeril EE2175
- Dish Type: Sides
- Tweet
Sauteed Fiddlehead Ferns
Instructions
In a large pot of boiling salted water, blanch the fiddleheads until they are crisp- tender. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately). While the fiddleheads are cooking, heat the butter in a medium saute pan. Add the shallots and the peppers, cooking for 2 minutes. As you remove the fiddleheads from the water, drain them well and place in the pan with the shallots and peppers. Add the thyme, salt and white pepper. Heat through and serve them up in a pretty bowl.
Yield: 6 vegetable side dishes
Ingredients
- 1 pound fiddlehead ferns, cleaned and trimmed
- 2 tablespoons unsalted butter
- 2 tablespoons chopped shallots
- 1 tablespoons chopped red pepper
- 1 tablespoons chopped fresh thyme
- Salt and ground white pepper
Recipe Categories
Prepared Recipe Searches
Recipe Search Tags
Kids Eggs Sausage Mint Farm2fork Friday Bacon Farm 2 Fork Friday The Emeril Lagasse Show Entertaining Emeril 20-40-60 Appetizer Side Potatoes Jc100 Tomatoes Salad Summer Party Potluck Dip Slaw Pasta Cocktail Sauce Spa Treatment Barbecue Bbq Tuna Southwest Hawaiian Snack Sporting Event Jon & Kate