Sauteed Fiddleheads Recipe - Allrecipes.com
Sauteed Fiddleheads Recipe
  • READY IN 30 mins

Sauteed Fiddleheads

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
May 03, 2010

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.

 
Most Helpful Critical Review
May 25, 2010

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.

 

25 Ratings

Jun 06, 2011

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.

 
Apr 28, 2010

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!

 
Jun 01, 2011

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.

 
May 15, 2011

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.

 
Apr 21, 2010

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!

 
May 20, 2010

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.

 

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Nutrition

  • Calories
  • 80 kcal
  • 4%
  • Carbohydrates
  • 3.4 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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