Fiddlehead Fern And Potato Hash Recipes

FIDDLEHEAD FERN AND POTATO HASH

Steps:

• In a medium pot of salted water, bring potatoes to a boil and cook until knife-tender, about 8 minutes. Add fiddleheads and cook until bright green, about 1 minute. Drain and set aside.
• Heat oil in a medium skillet over medium-high heat and cook shallot until golden, about 2 minutes. Add potatoes and fiddleheads and cook, stirring, until golden brown, about 4 minutes. Season with salt and pepper.

SAUTéED FIDDLEHEAD FERNS RECIPE

Steps:

• Gather the ingredients.
• Bring a large pot of well-salted water to a boil.
• Trim fiddlehead ferns, removing any brown ends or mushy parts. Rinse in cool water. Do this just before cooking-the added moisture will make these delicate fronds spoil if done too far in advance.
• Transfer the fiddleheads to the water and boil until tender, about 15 minutes.
• Drain and rinse with cold water until cool, or shock in a bowl of ice water to cool, then drain.
• Arrange in a single layer on clean kitchen towels or paper towels. Pat dry.
• Heat the butter in a large skillet over medium-high heat until it melts. Add the fiddleheads. Cook, stirring frequently, until they start to brown on the edges, about 4 minutes.
• Add the garlic, and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Salt to taste and serve.

SAUTEED FIDDLEHEAD FERNS

Steps:

• Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
• On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
• Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.

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.

SAUTEED FIDDLEHEADS

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.