Monday, August 6, 2007

Saute of Fiddleheads, Sugar Snaps, and Baby Carrots

  • 1/2 pound fiddlehead ferns
  • 1/2 pound baby carrots
  • 1/2 pound sugar snap peas, stems and strings removed
  • 2 tablespoons butter
  • 1/2 teaspoon sugar
  • salt and pepper

1. If the fiddleheads have papery brown membranes clinging to them, immerse them in a sinkful of cold water and rub it off. Trim the ends.

2. Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add the carrots and cook until they are almost tender, about 5 minutes. Add the fiddleheads and continue to cook until they are almost tender, about 4 minutes longer. Finally add the snap peas and cook for about a minute, until they turn bright green.

3. Drain the vegetables into a colander, then shock in the cold water. Drain.

4. Melt the butter in a large skillet. Add the vegetables, sprinkle with the sugar, and cook over medium-high heat, stirring frequently, until heated through, 2 to 3 minutes. Season with salt and pepper to taste, and serve.

from Dishing Up Maine

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