Food
Spring Fiddleheads
By Yankee Magazine|Feb 09 2005|
Yield
Makes 6 servings.
Ingredients
2 pounds fiddlehead ferns
1/2 cup (1 stick) butter
4 cloves garlic, minced
2 tablespoons minced shallots
2 tablespoons lemon juice
salt and pepper, to taste
Instructions
Blanch the cleaned, picked-over fiddleheads in a large pot of lightly salted water for about 1 minute. Drain and rinse under cold water. Heat the butter in a skillet and saute the garlic and shallots until aromatic but not browned. Add fiddleheads and saute another 1 to 2 minutes. Season with lemon juice and salt and pepper, and serve immediately.
I don’t think many people know about these wonderful fiddleheads. I have been eating them for over 30 yrs, the best come out of Vermont. I know places that I can fill a 5 gal. pail in 1 hr. and every spring I go and pick them. Nothing taste like them. I do them lots of ways. Eat your heart out!
I love fiddleheads. There are 2 types on the Miramichi. Maybe it’s the soils? I hunt out the pale green because they are so tender.I boil them with yellow onions and add butter and vinegar. Boy, are they good. Miramichi NB Canada
I miss fiddleheads in Korea, but we do have a type of edible fern here which looks like “bracken.” When I was growing up in Maine, I was taught that bracken is poisonous, but those clever Koreans have a way of cooking it which makes it good to eat.
I love sautéed garlic in food. It takes out the “bite” and strengthens the sweet aftertaste.
Very tasty with fresh garlic.