Fiddleheads With Sundried Tomatoes Onions And Garlic Recipes

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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

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

FIDDLEHEADS WITH SUNDRIED TOMATOES, ONIONS AND GARLIC



Fiddleheads With Sundried Tomatoes, Onions and Garlic image

Fiddlehead ferns are earthy goodness having a flavor similar to asparagus and are available from April through July in many specialty markets.

Provided by Rita1652

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups fiddlehead ferns
2 teaspoons vegetable oil or 2 teaspoons butter
1/2 cup diced onion
1 tablespoon diced sun-dried tomato packed in oil
2 garlic cloves, thinly sliced
1 teaspoon fresh diced parsley
1/4 teaspoon red pepper flakes (optional)

Steps:

  • Trim and rinse fiddleheads, removing any brown ends or mushy parts.
  • In a large pot bring 2 quarts salted water to a boil. Add fiddleheads and cook 1 minute. Drain and rinse with cold water.
  • In a large frying pan, heat oil over medium-high heat. Saute onion for 3 minutes.
  • Add fiddleheads. Cook, stirring, until they start to brown, about 5 minutes. Add tomatoes, garlic, parsley and red pepper flakes, stirring, until garlic is fragrant and just starting to color, about 1 minute. Salt or squeeze lemon to taste. Serve immediately.

Nutrition Facts : Calories 33.9, Fat 2.5, SaturatedFat 0.3, Sodium 5.8, Carbohydrate 2.8, Fiber 0.5, Sugar 0.9, Protein 0.4

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