Sauteed Fiddlehead Ferns Recipes

COUNTRY SAUTEED FIDDLEHEADS

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.

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.

SAUTE THOSE FIDDLEHEAD FERNS

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.

SAUTEED FIDDLEHEAD FERNS (BASIC RECIPE)

Steps:

• Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well.
• Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit.
• Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit.
• Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted.
• Add the fiddleheads and sauté, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy. Add salt and pepper to taste.