Simple Sautéed Fiddleheads Recipe
The outdoor temperature is heating up and Fiddlehead Ferns have arrived. Enjoy this tasty Sauteed Fiddleheads Recipe in simple olive oil and garlic with a squeeze of fresh lemon juice this spring. A nice light side that is only around a few weeks of the year!
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For a few short weeks a year, you may have run into these tiny little spiral veggies at the store and wondered what the heck they are and more so how the heck to cook them. This seasonal veggie is a baby ostrich fern called a Fiddlehead. They are found most often in New England and the Eastern parts of Canada from late April through to the end of May. Then they disappear till the next year.
Fiddleheads are also commonly enjoyed in parts of France, Asia and Russia and have been a part of Native North American diets for centuries.
What do Fiddleheads Taste Like?
Fiddleheads taste sort of like the tips of asparagus on the leafy end, and then have a snappier stalk that I find tastes a bit like snap pea pods. They are green-tasting but not overly so.
This recipe for fiddleheads pairs well with roasted chicken, flaky baked salmon and perfectly roasted beef.
Star Ingredients
- Fiddleheads – look for ones that are firm where the ends have a snap when broken. You want them to be bright green and with the leaves still tightly woven inside the curly end. Also, look for ones without brown/black marks except for on the ends of the stem.
- Olive oil – is used to sauté the garlic and fiddleheads. You can also substitute for a tablespoon of unsalted butter if you wish.
- Lemon – used to squeeze over the cooked fiddleheads just before serving to brighten up the flavor and add a little zing.
Step-By-Step Made Simple
What kind of Fiddleheads are Edible?
Ostrich and Cinnamon Fern are the only two types of Fiddleheads that are harvested for consumption. Other varieties are not safe to consume and are considered toxic. This is why it is not a good idea to go out to the forest looking for them unless you are a botanist who can tell the difference.
Raw or Ready: Keep It Fresh
Fresh fiddlehead ferns can typically be stored in the refrigerator for about 3 to 5 days. Make sure to store them properly so they stay fresh.
I use a paper bag or a perforated plastic bag and store them in the vegetable crisper. This helps maintain the right humidity level and keeps them from drying out or becoming too moist.
But, it’s always best to use fiddlehead ferns as soon as possible to enjoy them at their peak flavor and texture. Because they are only around a few weeks of the year, I sometimes blanche and freeze them so I can enjoy them a little longer.
If I have leftovers of this fiddlehead recipe that are cooked, I store them in a tightly sealed container in the fridge for up to 3 days.
Simple Sautéed Fiddleheads Recipe
Equipment
- Chopping Knife
- large pot
- Strainer
- Large pan
- Measuring Spoons
- Wooden Spoon
Ingredients
- 1 lb Fiddleheads
- 1 tbsp olive oil
- 3 cloves garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Trim the end of the fiddleheads and remove any blackened dark pieces from the fiddlehead and discard.
- In a large pot or sink wash the fiddleheads thoroughly under cold water to remove any dirt or debris. Discard water and wash 2 or 3 more times. Draining and discarding the dirty water with each wash.
- Boil the fiddleheads for 15 minutes or steam the fiddleheads in boiling water for 10-12 minutes. Drain through a strainer and discard the water.
- Add the olive oil and garlic to a pan over medium-high heat and add sautée for about 1-2 minutes to soften the garlic. Do not let the garlic brown.
- Add the fiddleheads, salt and pepper and stir to mix. Let cook for about 3 minutes to soften and take on the garlicky goodness. Transfer to a bowl with a generous squeeze of lemon over top and serve hot.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I am really tired of people being paranoid about anything edible that is natural as opposed to “safe supermarket tripe.” Mat you live a long and uneventful life!
Love your recipe, but I still can’t make myself like fiddleheads, so I’ll swap out the fiddleheads with something more appetising like asparagus. Why? Something about the naturally occurring toxins and carcinogens just doesn’t feel right. I just don’t need the added stress of worrying about food poisoning, esp. with a family to feed. Plus fiddleheads look like worms :/
You do you Abigail! Many things including chicken can cause food poisoning if not cooked well. I personally love fiddleheads but no one is forcing you to eat them.
Yummy.
Honestly, I had never tried these before, but you made them sound so delicious I had to give them a try. So simple!
I just bought a beautiful bunch of fiddleheads at the farmers market so this was the perfect way to prepare them. Such a short window of time to find them and this simple prep is really the best!