Fiddlehead Ferns Food

FIDDLEHEAD FERNS

Fiddlehead Ferns image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound fiddlehead fern, tightly closed, not slimy, brown or open leaves
2 quarts boiling water
1 teaspoon salt
Ice water
4 tablespoons butter
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper

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.

FIDDLEHEAD FERNS

Fiddlehead Ferns image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound fiddlehead ferns
3 tablespoons butter
2 teaspoons garlic, minced
1 teaspoon parsley, chopped (optional)
Salt and freshly ground pepper

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.

SAUTE THOSE FIDDLEHEAD FERNS

Saute Those Fiddlehead Ferns image

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

Ingredients

1 cup fiddlehead, ferns
1/2 teaspoon salt
2 cups water
2 tablespoons oil, from the sun-dried tomatoes
1/4 cup chopped onion
1/2 cup sliced mushrooms
1/2 teaspoon minced garlic
3 tablespoons chopped sun-dried tomatoes

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

Fiddlehead Ferns image

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

Ingredients

2 cups fiddlehead ferns, cleaned
spray Pam cooking spray or 1 tablespoon oil
2 garlic cloves, smashed
3/4 cup onion, chopped
4 tablespoons pine nuts (optional)
2 tablespoons fresh lemon juice

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

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