FIDDLEHEAD CASSEROLE
Make and share this Fiddlehead Casserole recipe from Food.com.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Grease 8x11-inch casserole; spread cooked fiddleheads over bottom of pan.
- Make cheese sauce from milk, flour, margarine, salt and cheese in top of double boiler.
- Pour sauce over fiddleheads. Top with almonds and breadcrumbs.
- Bake 30 minutes at 350°F Serve hot.
Nutrition Facts : Calories 390.9, Fat 24.5, SaturatedFat 11.5, Cholesterol 54.7, Sodium 696.6, Carbohydrate 28.8, Fiber 1.9, Sugar 1.2, Protein 19.3
COUNTRY SAUTEED FIDDLEHEADS
This is the traditional way of cooking fiddleheads in New Brunswick.
Provided by tonia.st
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.
- Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.
- Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.
Nutrition Facts : Calories 53 calories, Carbohydrate 6.4 g, Cholesterol 4 mg, Fat 2 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 50.7 mg
CREAM OF FIDDLEHEAD SOUP
Early spring in New Brunswick is fiddlehead season. They grow wild in swampy areas and are only available for a short time. This recipe is one of the best soups I have ever made and always gets rave reviews.
Provided by Boomer
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium-high heat until foamy, about 1 minute. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in flour and cook, stirring constantly, for 2 minutes.
- Pour 4 cups chicken stock into the onion mixture, and bring to a full boil; stir in fiddleheads, carrot, and potato. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes.
- Blend soup until smooth with a hand blender. Stir in cream; cook and stir until heated through, about 5 minutes. Taste soup, and stir in Worcestershire sauce and soy sauce. If you prefer a thinner soup, add additional chicken stock up to 2 cups. Season with salt and pepper. Garnish with Cheddar cheese.
Nutrition Facts : Calories 339.3 calories, Carbohydrate 11.9 g, Cholesterol 104.5 mg, Fat 30.2 g, Fiber 1.1 g, Protein 7.4 g, SaturatedFat 18.7 g, Sodium 787.1 mg, Sugar 1.8 g
SAUTEED FIDDLEHEADS
I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.
Provided by A Korean
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 3.4 g, Fat 7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 0.1 g
CREAMY CHICKEN AND FIDDLEHEADS
A delicious and different way to serve fiddlehead ferns. This is easy to make and a great main dish for company.
Provided by Lana
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together 1/4 cup Italian salad dressing, Greek seasoning, and garlic in a glass or ceramic bowl. Add chicken; turn to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 15 minutes or up to overnight.
- Bring a large pot of lightly salted water to a boil. Add fiddleheads, and cook until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and set aside.
- Heat vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade, discard the unused marinade, and fry chicken, turning occasionally, until golden brown on the outside and no longer pink at the center, about 15 minutes. Remove chicken from the pan, place into a serving dish, and keep warm.
- Stir fiddleheads into the same skillet with remaining 1/4 cup Italian salad dressing, white wine, and brown sugar. Cook and stir until fiddleheads are tender, about 7 minutes.
- Whisk flour and water together in a small bowl, and stir flour mixture into fiddleheads. Bring sauce to a simmer, and continue cooking until sauce thickens, about 5 minutes. Season with salt and pepper. Pour fiddleheads and sauce over chicken breasts and serve immediately.
Nutrition Facts : Calories 339.3 calories, Carbohydrate 25.5 g, Cholesterol 67.2 mg, Fat 12.6 g, Fiber 0.3 g, Protein 27.8 g, SaturatedFat 2.3 g, Sodium 670.5 mg, Sugar 16 g
More about "fiddlehead casserole food"
CHEESY SAUTéED FIDDLEHEADS - FOOD MEANDERINGS
From foodmeanderings.com
요리 American, Canadian, North American소요 시간 35분범주 Side Dish1회 섭취량당 칼로리 128
- Rinse the fiddleheads, remove any papery brown skin from the tops, and then slice off as much of the brown parts on their ends as you can. Fill a large bowl with cold water and put the fiddleheads in there for a few minutes, swishing them around with your hands to remove any dirt. * I rub the coils to loosen any dirt as well. Discard the water and repeat this process
FIDDLEHEADS CASSEROLE - THE WILDERNESS WIFE
From wildernesswife.com
리뷰 수 1범주 Vegetable Casserole요리 American Northwoods예상 독서 시간 3분
- Thoroughly rinse fiddleheads in cold water in a colander. Be sure to remove any brown papery skins.
- Change out the water and boil in the fresh salted water for another 15 minutes. Drain and set aside.
HOW TO COOK FIDDLEHEADS AND AVOID FOOD POISONING | CHATELAINE
From chatelaine.com
THE FOOD WE EAT: FIDDLEHEAD CASSEROLE - BLOGGER
From peasantcuisine.blogspot.com
SAUTéED FIDDLEHEADS WITH LEMON & GARLIC - EATINGWELL
From eatingwell.com
SPICY PICKLED FIDDLEHEADS RECIPE - THE SPRUCE EATS
From thespruceeats.com
3 WAYS TO COOK FIDDLEHEADS - WIKIHOW
From wikihow.com
HOW TO COOK FIDDLEHEADS | EASY FIDDLEHEADS RECIPE - NEW …
From newengland.com
SAUTEED FIDDLEHEADS RECIPE: HOW TO MAKE IT - TASTE …
From tasteofhome.com
FIDDLEHEAD FRITTATA WITH BACON & CHEVRE - SALT IN MY …
From saltinmycoffee.com
10 DELICIOUS FIDDLEHEAD RECIPES TO CELEBRATE THE …
From outdoorapothecary.com
15 FIDDLEHEAD RECIPES - FOOD MEANDERINGS
From foodmeanderings.com
RECIPESOURCE: FIDDLEHEAD & HAM CASSEROLE
From recipesource.com
8 FIDDLEHEAD RECIPES FOR SPRING | FOOD BLOGGERS OF …
From foodbloggersofcanada.com
FIDDLEHEADS RECIPE & NUTRITION - PRECISION NUTRITION'S …
From precisionnutrition.com
HOW TO COOK FIDDLEHEADS IN THE OVEN ROASTING, BAKING, AND MORE
From foraged.com
THIS CHEESY CORN AND PASTA CASSEROLE IS FIT FOR ANY SEASON
From washingtonpost.com
COMFORTING RECIPES THAT AREN’T CASSEROLES - THE NEW YORK TIMES
From nytimes.com
AS PROMISED....FIDDLEHEAD RECIPES! - THE WILDERNESS WIFE
From wildernesswife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love