How to Sauté Fiddleheads

A home town favorite in my neck of the woods in Central New York is fiddleheads. Fiddleheads are the coiled tips, or crosiers, of young ostrich ferns. These ferns grow wild along the river banks. Fiddleheads are usually harvested in early to middle May. Though there are different methods of cooking fiddleheads the method I prefer is to first boil and then sauté them.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Fresh cleaned fiddleheads
• Olive oil or butter
• Garlic, Salt & pepper (to taste)

1. Rinse the fiddleheads off thoroughly in a colander with cold water. Be sure to rub off any excess skins or dirt.

2. On your stove top, bring a pot of water to boil. Use about 2 to 3 cups of water for each pound of fiddleheads. Add the fiddleheads to the boiling water and continue to boil for approximately 8 to 12 minutes. You want your fiddleheads to be firm, but tender. Over boiling will cause them to be mushy.

3. When your fiddleheads are done boiling, remove from the stove, rinse off with fresh water and set aside for a moment

4. Next on your stove top place a skillet on medium heat and add a couple tablespoons of olive oil or butter. Add your fiddleheads and some minced garlic. Gentle stir for several minutes then remove from the stove.

5. Add some salt and pepper if you would like and serve as a nice side dish or eat them as a snack. Enjoy

Resources

• Cooking Greens

[EarthMother]

on 6/25/2009 How to Sauté Fiddleheads is something I'll have to try next time I'm in NY. Smile!