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Pan-Seared Fiddlehead Ferns with Lemon Garlic Butter
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Pan-Seared Fiddlehead Ferns with Lemon Garlic Butter
Indulge in the unique flavor and delicate texture of pan-seared fiddlehead ferns, perfectly balanced with a zesty lemon garlic butter sauce. This dish is ideal for spring, when fiddleheads are in season. The subtle bitterness of the ferns is elevated by the bright citrus and rich butter, creating a delightful and refreshing culinary experience. Fiddlehead ferns have a short season, so be sure to take advantage of this opportunity to try them. They can be found in local farmers' markets or specialty grocery stores during the early spring months.
Time Cook
20
Level
Intermediate
Calories
320
Allergens
Dairy, Gluten-Free
Ingredients
1 pound
Fiddlehead Ferns
50 Calories
4 tablespoons
Unsalted Butter
100 Calories
1/4 cup
Fresh Parsley
10 Calories
3 cloves
Garlic Cloves
15 Calories
2 tablespoons
Fresh Lemon Juice
10 Calories
to taste pinch
Salt and Pepper
0 Calories
1 teaspoon
Grated Lemon Zest
0 Calories
Step-by-Step Instructions
1
Rinse the fiddlehead ferns in cold water and pat them dry with a paper towel. Remove any brown or wilted fronds and trim the stems to an even length.
2
Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the fiddlehead ferns and cook for 3-4 minutes on each side, or until they are tender and slightly browned.
3
Mince the garlic cloves and mix them with the remaining 2 tablespoons of unsalted butter, softened to room temperature. Add the grated lemon zest and mix until well combined.
4
Remove the skillet from the heat and stir in the garlic butter mixture. Squeeze the fresh lemon juice over the ferns and toss them gently to coat with the sauce.
5
Season the ferns with salt and pepper to taste, then garnish with fresh parsley and lemon wedges. Serve immediately and enjoy!
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Where cooking meets life and technology.
© 2025 Cooklaif