Saute Those Fiddlehead Ferns |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Fiddlehead Fern is picked in the spring when they just pop out of the ground and are still curled looking like the head of a violin. They grow in the northeastern part of the USA and in eastern Canada. Being in Nevada I never expected to see these luscious delicacies again but you can see I was wrong. Trader Joe's had them and I grabbed a package very quickly. The recipe is one I just put together with what I had available. Didn't want to take the time to go to the store for anything else. You can buy sundried tomatoes packed in oil... yum. Ingredients:
1 cup fiddlehead, ferns |
1/2 teaspoon salt |
2 cups water |
2 tablespoons oil, from the sun-dried tomatoes |
1/4 cup chopped onion |
1/2 cup sliced mushrooms |
1/2 teaspoon minced garlic |
3 tablespoons chopped sun-dried tomatoes |
Directions:
1. Wash fiddleheads, cut off ends, remove any brown spots.
2. Boil in salted water for 10 minutes.
3. Saute onions in oil for 3 minutes.
4. Add mushrooms, garlic and ferns.
5. Saute for 5 minutes.
6. Stir in Sundried tomatoes.
7. Add salt and pepper to taste.
8. Turn heat to low.
9. Cover and cook for 5 minutes.
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