Buttered Bracken Fern
Bracken fern is as tasty eat as it is beautiful, but you need to take some special steps in cooking it to diminish its harmful properties. Once you do this, it is best to just simply cook these pretty things and enjoy their flavor, which is a combination of asparagus, almonds and kale. Truffle butter seemed like a natural choice as a flavoring -- regular butter and truffle salt is a good alternative. No truffle products? Just use the best butter you can afford and a nice fancy salt. Splurge! After all, you should only eat bracken a few times a year, so enjoy it!
Servings: 4 people
- 3/4 to 1 pound young bracken fiddleheads
- 3 tablespoons truffle butter, or regular butter
Trim the bracken fiddleheads to an even length. Bring a large pot of water to a boil and add enough salt to make it taste like the sea. Fill a large bowl with ice water. Boil the bracken for 2 minutes, then plunge into the ice water. let them sit in the water for 45 minutes to 1 hour. Discard the water. Pat dry.
Heat half the truffle butter in a large saute pan over medium-high heat. Saute the fiddleheads for 4 to 5 minutes, flipping them from time to time. Sprinkle some salt over them. Turn off the heat and add the remaining butter. Swirl to coat the fiddleheads with the butter as it melts. Eat at once.