Fiddleheads Steamed In Lemon Oil

  1. Combine the water and the lemon oil in a pot with a steamer insert.
  2. Bring to a boil.
  3. Reduce to a simmer.
  4. Place the fiddleheads in the steamer basket, cover and steam until tender, about 6 minutes.
  5. Remove from heat and season with salt and pepper.
  6. 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)

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