Deep Fry Those Fiddlehead Ferns Recipes

SAUTE THOSE FIDDLEHEAD FERNS

Steps:

• Wash fiddleheads, cut off ends, remove any brown spots.
• Boil in salted water for 10 minutes.
• Saute onions in oil for 3 minutes.
• Add mushrooms, garlic and ferns.
• Saute for 5 minutes.
• Stir in Sundried tomatoes.
• Add salt and pepper to taste.
• Turn heat to low.
• Cover and cook for 5 minutes.

FIDDLEHEAD FERNS WITH ESCARGOT BUTTER

Steps:

• Wash fiddleheads and remove skins; trim off the ends.
• If using fresh fiddleheads, cook in 4 quart rapidly.
• boiling, salted water for 20 seconds. Refresh under.
• cold water and drain.
• To prepare escargot butter, cream butter and gradually.
• whisk in remaining ingredients. (Recipe can be.
• prepared ahead to this stage.) Just before serving,.
• melt escargot butter in a large frying pan over high.
• heat. Add ferns, either cooked or canned (drained, if.
• canned) and saute for 1 to 2 minutes, or until.
• thoroughly heated.

FIDDLEHEAD FERNS

Steps:

• Clean your Fiddleheads in cold water.
• Steam over boiling water for 5 minutes, remove and dash under cold water.
• Spray a skillet with Pam or pour in 1 tbsp oil.
• Heat pan over medium heat and saute the onions until translucent.
• Add the garlic, continue cooking for 2 minutes.
• Add pine nuts and Fiddleheads.
• Saute until Fiddleheads are heated through (approx 5 minutes).
• squeeze the lemon juice over the Fiddleheads and serve.

SAUTEED FIDDLEHEADS

Steps:

• Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

SAUTEED FIDDLEHEAD FERNS (BASIC RECIPE)

Steps:

• Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well.
• Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit.
• Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit.
• Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted.
• Add the fiddleheads and sauté, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy. Add salt and pepper to taste.