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Fiddleheads are the curled-up early fronds of the ostrich fern, found in the spring along riverbanks in the Northeast.
Difficulty: Easy
Servings: 4 - 6
Prep Time: about 10 min Cook Time: about 15 minIngredients
Fiddleheads
water
butter
vinegar if desired
Directions
Rinse 1 or 2 lb cleaned fiddleheads three times in cool water.
Meanwhile, bring water to a boil in saucepan (enough water to cover fiddleheads).
Put into boiling water and bring to a boil again.
Cook for about 15 min. until tender but not mushy.
Drain and serve hot with lots of butter, and vinegar if you like. They can also be served cold in a salad.
They can also be frozen or canned, using your usual method.
Categories: Budget, Lettuce & Greens, Old-Fashioned, Salads, Vegetables
Submitted by: brookdale on June 6, 2011
semichaud says:
Fiddleheads are my absolute FAVOURITE. I live up in the North now, so none for me unless I go home 🙁 You should try making Cream of Fiddlehead soup if you can ever get your hands on some of these!
On August 19, 2014 at 10:03 am