Garlicky Fiddlehead Ferns Recipes

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SAUTEED FIDDLEHEAD FERNS



Sauteed Fiddlehead Ferns image

Fiddleheads lend themselves to many of the same preparations as asparagus. Here they are served warm, but they also make good hors d'oeuvres served in a vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

24 freshly picked fiddlehead ferns
1 teaspoon coarse salt
Freshly ground pepper
1 tablespoon freshly squeezed lemon juice
2 to 3 tablespoons unsalted butter

Steps:

  • Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
  • On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
  • Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.

SAUTEED FIDDLEHEADS



Sauteed Fiddleheads image

I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.

Provided by A Korean

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6

3 cups fresh fiddlehead ferns, ends trimmed
3 tablespoons unfiltered extra-virgin olive oil
1 clove garlic, minced
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 3.4 g, Fat 7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 0.1 g

FIDDLEHEAD FERNS



Fiddlehead Ferns image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pound fiddlehead ferns
3 tablespoons butter
2 teaspoons garlic, minced
1 teaspoon parsley, chopped (optional)
Salt and freshly ground pepper

Steps:

  • Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.

GARLICKY FIDDLEHEAD FERNS



Garlicky Fiddlehead Ferns image

Just trying to get this posted before the season is over. I haven't tried this yet but it sounded good.

Provided by CoolMonday

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

2 cups fiddleheads, ferns
1/4 lb butter
2 garlic cloves, pressed
1 lemon, juice of

Steps:

  • Wash and clean fiddleheads.
  • Steam for 10 - 15 minutes.
  • Heat butter in pan and saute garlic gently for a few seconds.
  • Add fiddleheads and continue to saute till tender.
  • Squeeze juice of lemon over all.
  • Cook gently 2 - 3 minutes.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 208.3, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 203, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 0.4

SAUTEED FIDDLEHEAD FERNS (BASIC RECIPE)



Sauteed Fiddlehead Ferns (Basic Recipe) image

Fiddleheads are popular in Canada. Found this recipe on www.foodbycountry.com and posted for ZWT4. Feel free to add garlic, onion, scallions, or shallots to this recipe.

Provided by januarybride

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 4

1 bunch fiddlehead
1 tablespoon butter
1 tablespoon olive oil
salt and pepper

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.

Nutrition Facts : Calories 27.6, Fat 3.1, SaturatedFat 1.1, Cholesterol 3.8, Sodium 10.3

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