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Sautéed Fiddlehead Ferns

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    Sautéed Fiddlehead Ferns

    The first fronds yet unfurled of a young fern, fiddleheads get their name from their shape and are also referred to as crosiers, the curved staff used by shepherds. A seasonal delicacy requiring a good rinse and thorough cooking, fiddleheads are a traditional dish of Canada’s East Coast.

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    1 1/2 cups (350 mL) fiddlehead ferns
    1 Tbsp (15 mL) salt
    3 Tbsp (45 mL) extra-virgin olive oil
    1/2 cup (125 mL) onions, minced
    1 clove garlic, minced
    3 Tbsp (45 mL) almonds, toasted and slivered

    Wash fiddleheads well to remove grit, cut off ends, remove any brown spots, and pat dry. Blanch in just over 5 quarts (5 L) boiling water with salt. Cook for 6 to 8 minutes or until soft. Refresh in ice-cold water.

    Saut?nions in the olive oil on medium-low heat. Onions should be soft but not too brown. Add garlic and saut?or 1 minute, and then add the fiddlehead ferns. Lightly season with salt and pepper, toss in toasted slivered almonds, then heat thoroughly.

    Serves 6.

    source: "Celebrating Spring with Araxi", alive #306, April 2008

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    Sautéed Fiddlehead Ferns

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