Fiddleheads!

Fiddleheads!
 
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by pandora114

 
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Ingredients

Ingredients
Method
 
  • 1/2 lb or 1 lb of fresh Fiddleheads washed and de-scaled
  • a few glugs of Extra Virgin Olive Oil
  • 4 cloves of garlic, finely minced
Wash and de-scale (if needed) the fiddleheads, and chop off the browning part at the end where they were harvested from the plant.

Pre-heat your sautee pan to around med-high heat and pour in a few good glugs of extra virgin olive oil. Toss in your fiddleheads and sautee for a good 5 minutes. Then toss in your garlic and finish sauteeing until the fiddleheads are tender-crisp.

Serve with whatever you want. They go well with ANYTHING!

Fiddleheads!

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This recipe was uploaded by pandora114

 
 
Fiddleheads are the edible fronds of the Ostrich Fern. They are very seasonal, growing from Mid-May to around the beginning of July. They are a staple of the spring cuisine of the Maritime provinces of Canada, Maine, and I have no idea if they grow in the UK or not. But be careful. If you go looking for these yourselves, the Ostrich fern has some very toxic varieties. So you're better off getting these from your Farmers Market. If in a pinch you can't find any, just substitute with Asparagus tips. The texture and taste are somewhat similar. *but not totally the same*

Method


Wash and de-scale (if needed) the fiddleheads, and chop off the browning part at the end where they were harvested from the plant.

Pre-heat your sautee pan to around med-high heat and pour in a few good glugs of extra virgin olive oil. Toss in your fiddleheads and sautee for a good 5 minutes. Then toss in your garlic and finish sauteeing until the fiddleheads are tender-crisp.

Serve with whatever you want. They go well with ANYTHING!
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