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If you cannot find fresh fiddleheads,
skip on to some other vegetable. The canned variety will not be
worthwhile in this preparation. Serve this with a perfect spring menu,
poached fish or roast chicken would be just right, along with tiny,
waxy new potatoes.
Makes 4 to 6 servings
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1 pound fiddlehead ferns husks rubbed off
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Blender Hollandaise sauce
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Fresh bread crumbs, toasted
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Steam the fiddleheads in a streamer basket or colander over simmering
water, covered, until just tender, 7 to 10 minutes, depending on the
size and freshness of the ferns. Or boil the ferns in salted water to
cover until tender, 5 to 6 minutes, or 10 minutes or longer if the
ferns are large. Drain well and keep warm.
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Spoon the blender Hollandaise sauce onto warm, but not hot, serving
plates. Arrange the ferns on top of the sauce. Garnish each serving
with a sprinkle of bread crumbs. Serve this simple vegetable cooking
recipes at once.
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