Fiddlehead Ferns with Escargot Butter
Delight your taste buds with the unique and seasonal elegance of Fiddlehead Ferns with Escargot Butter—a refined side dish that brings gourmet flair to any meal. This recipe highlights the earthy, nutty flavor of freshly blanched fiddlehead ferns, perfectly complemented by a decadent, herb-infused butter made with garlic, shallots, parsley, thyme, and a hint of lemon zest. Sautéed to tender perfection and coated in the luxurious butter, each bite is a melt-in-your-mouth experience full of rich umami and aromatic notes. Ideal for serving as a show-stopping appetizer or side dish, this recipe is a quick and easy way to impress, requiring just 25 minutes from start to finish. Perfect for spring gatherings or any occasion where you want to spotlight seasonal ingredients, these sautéed fiddlehead ferns bring both beauty and bold flavor to the table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams Fiddlehead ferns
- 120 grams Unsalted butter
- 3 pieces Garlic cloves
- 1 piece Shallots
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 tablespoon Olive oil
- 500 milliliters Water
- 6 pieces Ice cubes
Instructions
Rinse the fiddlehead ferns under cool running water to remove any dirt or debris.
Trim away the ends of the fiddlehead ferns, and discard any browned or damaged parts.
Bring a pot of 500 milliliters of water to a boil and add a pinch of salt. Blanch the fiddlehead ferns for 2 minutes.
Immediately transfer the blanched fiddlehead ferns to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes, then drain and set aside.
To make the escargot butter, soften the unsalted butter at room temperature. Finely mince the garlic cloves, shallot, and parsley.
In a small bowl, combine the softened butter with minced garlic, shallot, parsley, thyme leaves, lemon zest, salt, and freshly ground black pepper. Mix well until evenly incorporated.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the drained fiddlehead ferns and sauté for 3-4 minutes until tender but still slightly crisp.
Reduce the heat to low and add the prepared escargot butter to the skillet. Toss the fiddlehead ferns gently to coat them evenly in the butter.
Cook for an additional 1-2 minutes until the butter is melted and the ferns are heated through. Adjust seasoning with more salt and pepper, if needed.
Serve immediately as a side dish or appetizer, garnished with a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 2.5 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1912 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
