Sautéed fiddleheads
Sautéed fiddleheads, from above
VegNew Brunswick

Sautéed fiddleheads

Curled spring fern shoots with garlic butter. Tastes like asparagus met spinach in a forest.

25 minTime
5 gProtein each
mildSpice
Spring in a fern3 chapters · 2 min read

Make it your way

Grandma's wayBoiled fiddlehead ferns sautéed in garlic butter with lemon.
The original
97kcalsame
5 gproteinsame
2 gfibresame
25minutessame

Sautéed fiddleheads.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fiddlehead ferncleaned, brown husks rubbed off
Butter2 tbsp
Garlic3 cloves, sliced
Shallots2, sliced
Lemon juice2 tsp
Saltto taste
Black peppera pinch

Method

4 steps
  1. 1Rinse the fiddleheads in several changes of water, rubbing off the brown papery husks.
  2. 2Boil in plenty of salted water for 15 minutes, then drain and discard the water.
  3. 3Melt butter, cook shallots and garlic until soft, then add the fiddleheads and sauté 3 to 4 minutes.
  4. 4Season and finish with lemon juice.
Serve it like this

Serve hot in a warm bowl with lemon wedges, beside salmon, roast chicken or potatoes.

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Make it a meal

What goes with Sautéed fiddleheads: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Maple glazed salmon20 min
With a main Pan seared steak with garlic butter25 min
On the side Roast potatoes70 min
To drink London fog8 min
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