Boiled Fiddleheads with Herb Butter

Ingredients

• 1 pound (450g) fiddleheads 1 pound (450g) fiddleheads
• Water, for boiling Water, for boiling
• Salt, to taste Salt, to taste
• 4 tablespoons (56g) unsalted butter, softened 4 tablespoons (56g) unsalted butter, softened
• 2 tablespoons fresh herbs (such as parsley, chives, or tarragon), finely chopped 2 tablespoons fresh herbs (such as parsley, chives, or tarragon), finely chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 3g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the fiddleheads thoroughly under cold water to remove any dirt or debris.
2. 2.
   Fill a large pot with water and bring it to a boil. Add a generous amount of salt to the boiling water.
3. 3.
   Carefully add the fiddleheads to the boiling water and cook for 8-10 minutes, or until they are tender but still crisp.
4. 4.
   While the fiddleheads are boiling, prepare the herb butter. In a small bowl, combine the softened butter, fresh herbs, and lemon zest. Mix well until all the ingredients are evenly incorporated.
5. 5.
   Once the fiddleheads are cooked, drain them and transfer them to a serving dish.
6. 6.
   Serve the boiled fiddleheads warm, with a dollop of herb butter on top. Allow the butter to melt slightly over the fiddleheads before enjoying.

Treat your ingredients with care...

• Fiddleheads — Ensure that you thoroughly rinse the fiddleheads to remove any dirt or debris before cooking.
• Butter — Make sure the butter is softened to room temperature before mixing it with the herbs and lemon zest for the herb butter.

Tips & Tricks

• To add a hint of citrus flavor, squeeze a little lemon juice over the boiled fiddleheads before serving.
• For a richer flavor, you can substitute half of the unsalted butter with clarified butter (ghee).
• If you prefer a more intense herb flavor, increase the amount of fresh herbs in the herb butter.
• Serve the boiled fiddleheads as a side dish alongside grilled meats or roasted vegetables.
• Leftover herb butter can be refrigerated and used as a delicious spread for bread or as a topping for grilled fish.

Serving advice

Serve the Boiled Fiddleheads with Herb Butter as a side dish or appetizer. They pair well with grilled steak, roasted chicken, or as a refreshing addition to a salad.

Presentation advice

Arrange the boiled fiddleheads on a platter, drizzle the herb butter over them, and garnish with a sprinkle of fresh herbs. The vibrant green color of the fiddleheads combined with the golden herb butter creates an eye-catching presentation.