Fiddlehead Ferns With Escargot Butter

1. Wash fiddleheads and remove skins; trim off the ends.

2. If using fresh fiddleheads, cook in 4 quart rapidly.

3. boiling, salted water for 20 seconds. Refresh under.

4. cold water and drain.

5. To prepare escargot butter, cream butter and gradually.

6. whisk in remaining ingredients. (Recipe can be.

7. prepared ahead to this stage.) Just before serving,.

8. melt escargot butter in a large frying pan over high.

9. heat. Add ferns, either cooked or canned (drained, if.

10. canned) and saute for 1 to 2 minutes, or until.

11. thoroughly heated.

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Nutrient	Quantity
Total fats	21.7151 g
Protein	8.7939 g
Carbohydrates	15.1789 g
Energy	272.274 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1651 g
Water	21.0863 g
Aspartic acid	0.8151 g
Calcium, Ca	213.862 mg
Lutein + zeaxanthin	635.234 g
Fiber, total dietary	4.9442 g
Carotene, beta	576.606 g
Niacin	2.8569 mg
Vitamin A, RAE	49.344 g
Arginine	1.2394 g
Riboflavin	0.246 mg
Fatty acids, total saturated 20:1	0.0302 g
Glutamic acid	1.8917 g
Sodium, Na	41.394 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0657 g
Total lipid (fat)	21.7151 g
Manganese, Mn	0.7532 mg
Proline	0.4096 g
Fatty acids, total saturated 16:0	1.9451 g
Choline, total	3.2852 mg
Sugars, total	0.9139 g
Serine	0.4695 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.9131 g
Vitamin B-6	0.1488 mg
Selenium, Se	0.5574 g
Ash	2.6258 g
Fatty acids, total saturated 18:1 undifferentiated	8.0881 g
Pantothenic acid	0.4048 mg
Phenylalanine	0.4549 g
Copper, Cu	0.7629 mg
Thiamin	0.5992 mg
Methionine	0.2744 g
Iron, Fe	2.0073 mg
Carbohydrate, by difference	15.1789 g
Phosphorus, P	355.602 mg
Folate, total	64.918 g
Tocopherol, gamma	0.0604 mg
Alanine	0.4565 g
Valine	0.4871 g
Fatty acids, total saturated 18:2 undifferentiated	9.318 g
Glycine	0.5839 g
Fatty acids, total saturated 14:0	0.0549 g
Zinc, Zn	2.2848 mg
Isoleucine	0.3753 g
Fatty acids, total polyunsaturated	9.4931 g
Leucine	0.6612 g
Vitamin A, IU	991.156 IU
Folate, DFE	64.918 g
Tryptophan	0.1854 g
Vitamin C, total ascorbic acid	16.898 mg
Phytosterols	1.07 mg
Tyrosine	0.3546 g
Vitamin K (phylloquinone)	187.091 g
Fatty acids, total saturated	3.0443 g
Histidine	0.2505 g
Fatty acids, total monounsaturated	8.1925 g
Threonine	0.361 g
Folate, food	64.918 g
Vitamin E (alpha-tocopherol)	0.0919 mg
Magnesium, Mg	51.75 mg
Lysine	0.2983 g
Potassium, K	294.886 mg
Cystine	0.1656 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	3 tablespoons	256.5	11.7855	21.6
Lemon juice	3 drops	0	0	0
Parsley	3 tablespoons	4.104	0.7216	0.0901
Pepper	0	0	0	0
Garlic Clove	1	4.47	0.9918	0.015
cayenne pepper	0	0	0	0
shallot	1 tablespoon	7.2	1.68	0.01
fiddlehead	1 lb	0	0	0