FIDDLEHEAD FERNS
Steps:
- Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.
FIDDLEHEAD FERNS
Provided by Food Network
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Clean the fiddleheads by snipping off the tough 1/8-inch at the bottom and any stray coarse tips visible. Wash the ferns in cold water. Bring 2 quarts water to a boil and add a teaspoon salt. Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender. Drain the boiling water and refresh the ferns in ice water. Drain and pat dry the ferns.
- In a large saute pan, heat the butter over medium heat. As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes. Add the lemon juice, season with salt and pepper and serve immediately.
SHRIMP AND FIDDLEHEAD
Make and share this Shrimp and Fiddlehead recipe from Food.com.
Provided by Aroostook
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut off ends of fiddleheads.
- Remove scales and wash thoroughly.
- Bring water to a boil in a large saucepan; add shrimp and cook three to five minutes, or until done.
- Drain well, and set aside.
- Cook fiddleheads in boiling water for ten minutes.
- Drain.
- Coat a large, nonstick skillet with cooking spray; add margarine.
- Heat until margarine melts.
- Add onion and green pepper and sauté until crisp-tender.
- Stir in fiddleheads.
- Meanwhile, cook pasta as directed, without salt or oil.
- Drain well, set aside and keep warm.
- Add sliced mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture; stir well.
- Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often.
- Stir in shrimp and lemon juice; cook until heated through, stirring often.
- Place pasta on a large platter.
- Spoon shrimp mixture on top.
- Serve immediately.
Nutrition Facts : Calories 288, Fat 3, SaturatedFat 0.6, Cholesterol 257.7, Sodium 361.7, Carbohydrate 29.6, Fiber 1.8, Sugar 2.3, Protein 36.3
GARLICKY FIDDLEHEAD FERNS
Just trying to get this posted before the season is over. I haven't tried this yet but it sounded good.
Provided by CoolMonday
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash and clean fiddleheads.
- Steam for 10 - 15 minutes.
- Heat butter in pan and saute garlic gently for a few seconds.
- Add fiddleheads and continue to saute till tender.
- Squeeze juice of lemon over all.
- Cook gently 2 - 3 minutes.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 208.3, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 203, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 0.4
SAUTE THOSE FIDDLEHEAD FERNS
Fiddlehead Fern is picked in the spring when they just pop out of the ground and are still curled looking like the head of a violin. They grow in the northeastern part of the USA and in eastern Canada. Being in Nevada I never expected to see these luscious delicacies again but you can see I was wrong. Trader Joe's had them and I grabbed a package very quickly. The recipe is one I just put together with what I had available. Didn't want to take the time to go to the store for anything else. You can buy sundried tomatoes packed in oil... yum.
Provided by CoolMonday
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash fiddleheads, cut off ends, remove any brown spots.
- Boil in salted water for 10 minutes.
- Saute onions in oil for 3 minutes.
- Add mushrooms, garlic and ferns.
- Saute for 5 minutes.
- Stir in Sundried tomatoes.
- Add salt and pepper to taste.
- Turn heat to low.
- Cover and cook for 5 minutes.
Nutrition Facts : Calories 73, Fat 6.9, SaturatedFat 0.9, Sodium 347.1, Carbohydrate 2.7, Fiber 0.6, Sugar 1.5, Protein 0.8
FIDDLEHEAD FERNS
These are not my favorite vegetable but when I see them fresh I can't resist buying some. I like garlic with them and added onions. The Pine nuts are optional. You may like to sprinkle on some Parmesan cheese . Clean them well before using in cold water. I like my veggies still crisp so I suggest 5 minutes steaming but if you like your veggies soft the steam for 12 minutes. Fiddleheads are very healthy loaded with Iron.
Provided by Bergy
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Clean your Fiddleheads in cold water.
- Steam over boiling water for 5 minutes, remove and dash under cold water.
- Spray a skillet with Pam or pour in 1 tbsp oil.
- Heat pan over medium heat and saute the onions until translucent.
- Add the garlic, continue cooking for 2 minutes.
- Add pine nuts and Fiddleheads.
- Saute until Fiddleheads are heated through (approx 5 minutes).
- squeeze the lemon juice over the Fiddleheads and serve.
Nutrition Facts : Calories 33.4, Fat 0.1, Sodium 2.5, Carbohydrate 8.3, Fiber 1, Sugar 3, Protein 0.8
FIDDLEHEAD FERNS AND SHRIMP OVER LINGUINE
Also known as the Ostrich fern is a Maine delicacy that appears in the early April and May. The botanical name for the ostrich fern is Matteuccia struthiopteris. Gather your fiddleheads in early spring, as soon as they appear within an inch or two of the ground. Carefully brush out and remove the brown scales. Be sure to cook fiddleheads thoroughly before eating (boil them for at least 10 minutes.
Provided by Rita1652
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut off ends of fiddleheads; Remove scales and wash thoroughly.
- Cook fiddleheads in boiling water for ten minutes and drain.
- In a nonstick skillet heat then add oil or butter and melt.
- Add onion and peppers and sauté until crisp-tender. Stir in fiddleheads and garlic.
- Add sliced mushrooms, pepper, and salt to vegetable mixture; stir well. Add shrimp and stir well. Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often. Stir in lemon juice; cook until heated through, stirring often.
- Place pasta ( in the picture I used sprouted whole grain pasta) on a large platter. Spoon shrimp mixture on top. Serve immediately.
- Sprinkle lightly with extra virgin olive oil if desired.
Nutrition Facts : Calories 291.5, Fat 3, SaturatedFat 0.9, Cholesterol 259.4, Sodium 310.5, Carbohydrate 30.4, Fiber 1.9, Sugar 2.6, Protein 36.4
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