Adapted from Cook's Illustrated Magazine, Christopher Kimball, January/February 2001 as included in the Just Food…
Recipe: Sautéed Fiddleheads
By Aiko Pinksoki
Now is prime time for fiddleheads – baby Ostrich ferns. They can be purchased fresh or frozen in farmers’ markets and select grocery stores, or found in the wild. If you find them growing, snap them while they are all curled up before they start looking like leaves. And, of course, if you harvest them “wild’ make sure you know they are unsprayed and safe to eat! A simple sautée is a great way to add their fresh flavor to your table.
- 1 pound fresh fiddlehead
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
- salt and pepper to taste
Rinse. If the fiddleheads are fresh you can cut the stem into 2-3″ pieces and cook or just use the tops with 1-2″ of stem.
Blanch in boiling water 2-3 minutes until bright green (as in the picture). Drain. Most of the papery brown bits should come off, a little won’t hurt.
Saute in melted butter for about 3-5 minutes or done to your taste.
Season with salt & pepper or other spices of your choice, and a squeeze of lemon juice.