Fiddleheads Steamed In Lemon Oil

Ingredients

1 cup water 2 tbsp lemon oil 3 cup fiddlehead ferns, trimmed 1 and cleaned 3/4 tsp salt 1 freshly ground pepper	Advertisements

Preparation
 
Combine the water and lemon oil in a pot with a steamer insert. Bring
to a boil. Reduce to a simmer. Place the fiddleheads in the steamer
basket, cover and steam until tender, about 6 minutes. Remove from
heat and season with salt and pepper. Divide among four plates and
serve immediately.

Polk wrote: "It s just about fiddlehead fern time here in the
Northeast and perhaps in other areas down the Mid Atlantic. Molly
O Neill in the Boston Globe today featured them. She wrote:
;Fiddlehead ferns epitomize vernal ephemera. Coiled as they are like
tiny watch springs, fiddle heads are a sign: edible when tight and
young, they become when fully unfurled unfit for human consumption."
Fiddleheads are rare and fleeting and thus precious. And contentious.
Which is as it should be. "

Posted by Bob Polk of Maine. Formatted by Cathy Harned.

Submitted By CATHY HARNED On 07-15-94 (1445)

 

 
Servings:
4

 

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