Recipe by A Korean
"I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish."
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fresh fiddlehead ferns, ends trimmed
unfiltered extra-virgin olive oil
fresh lemon juice
Have been doing them this way for years, The key is par boiling them until just tender before sauteeing then you can do anything with them. My family loves them this way and if we happen to have some wild leeks( in our search for the fiddleheads - (here in the Northeast springtime)then by all means throw a few of them in as well. This dish definitely says "SPRINGTIME" for us here in New England and it is SOOOOO Good.
Meh. This is just a super-normal, super-common list of ingredients for sauteeing vegetables. It's not bad. . . . but the recipe could give more guidance on how to clean and actually cook the fiddleheads. (Common saute ingredients aside.) So I'll keep looking for a newer or more definitive fiddlehead recipe.
Yes, this is a basic recipe that is an excellent introduction to a veggie many people haven't heard of or tried. This was my first time trying these, and I prepped them as described on Health Canada's website (Trim, remove papery husk [if any] and rinse through several changes of water then boil for roughly 8 mins strain and then proceed with recipe.) These cannot be be eaten undercooked or raw otherwise you're putting yourself at risk for food-borne illness. I added some diced onion to this, and think that balsamic vinegar would be a delicious substitute for the lemon juice.
Delicious. Very fresh tasting! I added just a little butter to my olive oil too. My husband liked them without the lemon juice; I liked it without, but preferred them with the lemon. Thanks!
Don't bother boiling the fiddleheads first. They are crispy and delicious sauteed. Try stir frying them with all of your favorite vegetables or in fried rice.
This was my first time preparing fiddleheads, and I found this recipe a nice n' easy introduction. I may add a splash of balsamic next time.
I have been using this recipe for over a year now, I love it! I make it exactly as directed. It was the first recipe I ever used for fiddleheads (which I was kind of anxious about cooking right), now I really look forward to them being in season.
This was an easy recipe and we loved it. It was my first time cooking fiddleheads and I'm sure we'll make it again. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 63
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