How to Cook Fiddleheads| Easy Sauteed Fiddleheads Recipe
Photo Credit : Katherine KeenanSpring fiddleheads are delicious sautéed with a bit of butter and an allium, such as garlic, shallots, or minced onion. This flavorful, easy fiddleheads recipe goes great with salmon.
Ingredients
2 cups of fiddleheads, trimmed
4 tablespoons unsalted butter
5 ramp bulbs (about 1/2 pound), finely chopped (see Note)
3 tablespoons olive oil
2 portobello mushrooms
2 tablespoons sour cream or crème fraîche
Zest of 1 lemon
Instructions
Bring a large pot of salted water to boil. Wash the fiddleheads in cold water and rub away any papery “scales,” then trim the ends. Boil for about 10 minutes.
While the fiddleheads are boiling, melt 4 tablespoons of butter in a skillet over medium-heat and cook until browned, but not burned. Add the ramps and sauté for 4 to 5 minutes.
Drain the cooked fiddleheads and add them to the skillet. Sauté for an additional 3 or 4 minutes to blend the flavors. At this point, you may serve the fiddleheads as a simple side dish (pictured).
For a full meal, sauté the mushrooms in the olive oil over high heat until they begin to caramelize. Add the cooked fiddleheads, then stir in the sour cream or crème fraîche and the lemon zest. Top with a piece of roasted salmon, and serve!
