SAUTE THOSE FIDDLEHEAD FERNS
Fiddlehead Fern is picked in the spring when they just pop out of the ground and are still curled looking like the head of a violin. They grow in the northeastern part of the USA and in eastern Canada. Being in Nevada I never expected to see these luscious delicacies again but you can see I was wrong. Trader Joe's had them and I grabbed a package very quickly. The recipe is one I just put together with what I had available. Didn't want to take the time to go to the store for anything else. You can buy sundried tomatoes packed in oil... yum.
Provided by CoolMonday
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 73, Fat 6.9, SaturatedFat 0.9, Sodium 347.1, Carbohydrate 2.7, Fiber 0.6, Sugar 1.5, Protein 0.8
COUNTRY SAUTEED FIDDLEHEADS
This is the traditional way of cooking fiddleheads in New Brunswick.
Provided by tonia.st
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.
- Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.
- Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.
Nutrition Facts : Calories 53 calories, Carbohydrate 6.4 g, Cholesterol 4 mg, Fat 2 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 50.7 mg
SAUTEED FIDDLEHEAD FERNS
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
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.
SAUTéED FIDDLEHEAD FERNS RECIPE
Steps:
- Gather the ingredients.
- Bring a large pot of well-salted water to a boil.
- Trim fiddlehead ferns, removing any brown ends or mushy parts. Rinse in cool water. Do this just before cooking-the added moisture will make these delicate fronds spoil if done too far in advance.
- Transfer the fiddleheads to the water and boil until tender, about 15 minutes.
- Drain and rinse with cold water until cool, or shock in a bowl of ice water to cool, then drain.
- Arrange in a single layer on clean kitchen towels or paper towels. Pat dry.
- Heat the butter in a large skillet over medium-high heat until it melts. Add the fiddleheads. Cook, stirring frequently, until they start to brown on the edges, about 4 minutes.
- Add the garlic, and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Salt to taste and serve.
Nutrition Facts : Calories 86 kcal, Carbohydrate 16 g, Cholesterol 8 mg, Fiber 5 g, Protein 1 g, SaturatedFat 2 g, Sodium 2840 mg, Sugar 2 g, Fat 3 g, ServingSize Makes 4 servings, UnsaturatedFat 0 g
FIDDLEHEAD FERNS
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.
SAUTEED FIDDLEHEADS
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
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
SAUTEED FIDDLEHEAD FERNS (BASIC RECIPE)
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
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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