Sauteed Fiddleheads 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.

FIDDLEHEADS & RAMPS SAUTé

Steps:

• Clean & trim the fiddleheads - leaving 1 - 2 inches of the stem.
• Clean & trim the root tips off the ramps and gently pat them dry with a paper towel.
• Cut the red & yellow peppers into cube size chunks.
• Trim just a little off the tip of the shitake mushrooms (only the dirty part - not losing too much of the stem), slice the mushroom & chop into smaller pieces.
• Heat 2 tbsp of olive oil in a non stick pan and add mushrooms. When slightly browned, add the peppers, garlic and s & p to taste. Cook for 5 minutes. Remove from the pan & set aside in a bowl.
• Steam the fiddleheads for approximately 5 - 7 minutes until tender crisp. (*While steaming fiddleheads - start sauté of the ramps)
• Add 1 tbsp of olive oil to the same pan and place the ramps in the pan. Move them around gently in the pan to keep them whole while cooking for about 2 - 3 minutes until wilted.
• Add the steamed fiddleheads and cook until warmed. Add s & p to taste. Remove from the pan and plate with peppers & mushrooms mixture sprinkled over the top.

SAUTEED FIDDLEHEADS, TOMATOES AND FRESH HERBS

Steps:

• It is important to blanche fiddleheads before sauteeing. This will remove dirt and the filmy pieces. Wash and cut the coarse stem. Blanched for 2 to 3 minutes then toss into an ice-water bath to stop them from cooking and quickly cool them and drain.
• Heat oil in saucepan on medium high heat and add the fiddleheads and garlic, sauteeing for 4-5 minutes until slightly browned around the edges.
• Add green onions and tomatos, salt and pepper sauteeing for 3 minutes.
• Remove from pan and toss with fresh herbs. Serve immediately

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 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.