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Basic Fiddlehead Ferns
This is from an email newsletter that I get from an online store called Earthly Delights. I'm just passing these neat recipes onto the group. If you pass them on, please include where they came from. Thanks,Kiri Sue
This is a delicious and simple way to serve fiddleheads. The recipe calls for only the most basic ingredients, but the flavors are fresh and delicious, enhanced by just a touch of seasoning.
- 1 pound fiddlehead ferns
- 3 tablespoons butter
- 2 teaspoon garlic, minced
- 1 teaspoon parsley, chopped
- Salt and freshly ground pepper
To prepare the fiddleheads, rinse them under cold running water and rub the brown chaff away from the coils. Trim all but about 1/8 to 1/2 of the stem away from the coil itself. Dry the shoots before cooking by spinning them in a salad spinner then patting them with paper towels.
Melt the butter in a skillet over medium heat. Add the garlic, parsley, and fiddleheads. Sautee for about five minutes, seasoning with salt and pepper to taste. The fiddleheads should be crunchy but tender.