Basic Fern Preparation
Yield
1 batchPrep
25 minCook
20 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
ferns
|
* |
| 1 | x |
water
boiling salted |
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
salt and black pepper
to taste, or lemon juice or any sauce for asparagus |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
ferns
|
* |
| 1 | x |
water
boiling salted |
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
salt and black pepper
to taste, or lemon juice or any sauce for asparagus |
*
|
Directions
Young, tender, tightly curled fronds - croziers or fiddleheads - of bracken (or brake ferns) and of ostrich and cinnamon ferns are all prepared in the same way.
Rub off the fuzz (or, for some ferns, the scaly coating) of the young, crisp fronds, wash them and place them, lying flat, in a saucepan or skillet with a small amount of boiling salted water. Bring water again to a boil. Turn to low heat, cover and simmer for 10 to 20 minutes, or until fronds are just tender (time will depend on the size and kind of fronds).
Season with butter, salt and pepper to taste, or serve with lemon juice of any sauce suitable for asparagus.
