Fiddleheads Steamed In Lemon Oil
- 1 cup water
- 2 tablespoons lemon oil
- 3 cups trimmed and cleaned fiddleheads
- 3/4 teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- Combine the water and the lemon oil in a pot with a steamer insert.
- Bring to a boil.
- Reduce to a simmer.
- Place the fiddleheads in the steamer basket, cover and steam until tender, about 6 minutes.
- Remove from heat and season with salt and pepper.
- Divide among 4 plates and serve immediately.
water, lemon oil, fiddleheads, salt, freshly ground pepper
Taken from cooking.nytimes.com/recipes/4612 (may not work)