Sautéd Fiddlehead Ferns
Thank you Juanita QFC for special ordering me some fiddlehead ferns – I have five pounds to play with – woo hoo!
Fiddlehead ferns are the coiled heads of the ostrich fern that grow profusely along stream banks from parts of Canada to the as far south as Virginia.
A springtime delicacy, fiddleheads are packed with vitamins and minerals.
Picking them is the easy part, but cleaning fiddlehead ferns is a must, thanks to a brown, papery protective sheath. Failing to remove this chaff results in bitter fiddleheads.
Since this was my first time cooking with fiddleheads, I decided to keep it simple.
I sautéd the fiddlehead ferns along with shallot and garlic in a little olive oil and butter, then drizzled with balsamic and maple syrup just before serving.
2 tablespoons olive oil
2 tablespoons butter
1 shallot, peeled and minced
2 cloves garlic, minced
1 pound fiddlehead ferns, washed, cleaned and thick ends removed
Pure maple syrup
Add olive oil and butter to a skillet, then add garlic and shallot and sauté over medium heat. Once fragrant, add the fiddlehead ferns and gently stir to coat. Continue cooking until until just tender while retaining a bit of crunch. Transfer from skillet to serving dish, drizzle with balsamic and maple syrup and serve.
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