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Fiddlehead Ferns With Escargot Butter

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.7939
Energy (kCal)272.274
Carbohydrates (g)15.1789
Total fats (g)21.7151
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fiddlehead 1 lb - - - -
    salt - - - -
    butter 3 tablespoons unsalted 256.5 11.7855 8.0145 21.6
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    shallot 1 tablespoon minced 7.2 1.68 0.25 0.01
    parsley 3 tablespoons minced 4.104 0.7216 0.3386 0.0901
    lemon juice 3 drops - - - -
    salt - - - -
    pepper - - - -
    cayenne pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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