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Ingredients
- 1 bn Ferns Boiling salted water Butter Salt and pepper to taste Lemon juice or possibly any sauce for asparagus
Directions
- Tatum writes: "The young, tender, tightly curled fronds - croziers or possibly fiddleheads - of bracken (or possibly brake ferns) and of ostrich and cinnamon ferns are all prepared in the same way.
- "Rub off the fuzz (or possibly, for some ferns, the scaly coating) of the young, crisp fronds, wash them and place them, lying flat, in a saucepan or possibly 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 min, or possibly till fronds are just tender (time will depend on the size and kind of fronds)."
- Season with butter, salt and pepper to taste, or possibly serve with lemon juice of any sauce suitable for asparagus.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 31g | |
| Calories 12 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 2mg | 0% |
| Total Carbs 3.34g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.0g | 0% |
| Protein 0.09g | 0% |
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