Fiddling with Fiddleheads: Round 2

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

Step one:

Trim off the browned ends and papery skin on the fiddleheads. The papery skin tastes bitter; it’ll ruin your whole dish!

Step two:

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.

Step three:

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)



Like this post? Pin it to your recipe boards!