Hey guys. As some of you may know, we were temporarily hacked yesterday, and the spammers seem to have eaten my fiddleheads post!
All that brilliant comedic writing, gone! *cries*
Anyway, seeing as I’ve stopped the attacks, here’s the recipe, version 2. This recipe can be done anywhere – it’s great when you’re out camping. It’s super easy and fun for the kids to help with as well. You don’t necessarily need two pans; I frequently just sauté them in the pot I used.
Fiddleheads are the baby curly bit on the fern plant – tender, green and fluffy, they’re also absolutely delicious. They have a short season in North America, and are picked wild. I do no advise picking your own unless you absolutely know your plants. I take no responsibility if you end up barfing – fiddleheads can be easily found at speciality markets like Thrifty Foods. Probably Whole Foods too, but I don’t have a WF close to where I live to check 🙂
You will need:
- 2C fresh fiddleheads
- 1T butter or ghee
- Boiling water in a pot/saucepan
- Frying pan
- Salt and pepper to taste
- Roast chicken
Trim off the browned ends and papery skin on the fiddleheads. The papery skin tastes bitter; it’ll ruin your whole dish!
Bring the water to a high boil; toss in the fiddleheads for 4-5mins, or until al dente.
Drain and set aside while you’re melting the butter in a pan/pot.
Saute! I’m sure you’re a master of this by now: Think of it like asparagus. It’s tender and you want it just barely browned.
Serve seasoned, over some hot roasted meat. (That’s what she said)
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