Fiddlehead Ferns
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Anonymous
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Ok so saw these in Whole Foods and decided I had to test them out. The label says for cooking instructions, see alpineharvest.com. But their website is not working. So…what do I do…sautee them up in butter? Or broil in oven? Anything easy?
TIA! |
Anonymous
| Mmmm, I haven't had fiddleheads since I was a kid. I'd start by blanching them in boiling water for a couple of minutes, then sauté with butter, garlic and salt. Finish with a squeeze of lemon or dash of balsamic vinegar. |
Anonymous
| ooo. PP, I bet one could make anything taste good with that recipe! Thank you! |
Anonymous
You're welcome  . I grew up in an area of the Pacific Northwest where they grew wild, we would forage them from the forests around our house. They were a sort of a local delicacy. I might have to make a trip out to WF to see if they still have them, it'd be fun to try them again. Let me know how you like them!
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Anonymous
| I love fiddleheads. I don't blanch them, but I sauté with butter and garlic. Delicious. |
Anonymous
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OP here. They're fun! I didn't have garlic, so what I did is what I got from a PP on a thread about brussel sprouts.
I heated up my broiler on high, with the pan in there so it was super-hot (I don't know how long that takes so I time it 10 min). Then I smeared 1/2 or so TBS butter on the hot pan, then threw the ferns on there and turned the broiler to low, for 5 min. then added salt. Easy, quick, and fun! Like potato chips sort of. (btw that's exactly the brussel sprout recipe--just cut them in half lengthwise) I can see using these ferns by adding them on top of hot foods because it's so crazy cool looking. Or even with the brussel sprouts because the shapes are so different together. Next time I'll try the garlic. Thank you! |
Anonymous
| What do they taste like? |
Anonymous
| Well, like crunchy things with butter and salt, hee hee. No real unusual taste. |
Anonymous
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Here is a link on how to safely cook fidlleheads. It also contains some recipes.
http://umaine.edu/publications/4198e/ |