Sauteed Fiddlehead Ferns Recipes

Steps:

• 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.
• 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.

Steps:

• Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
• On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
• Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.

Steps:

• Wash fiddleheads, cut off ends, remove any brown spots.
• Boil in salted water for 10 minutes.
• Saute onions in oil for 3 minutes.
• Add mushrooms, garlic and ferns.
• Saute for 5 minutes.
• Stir in Sundried tomatoes.
• Add salt and pepper to taste.
• Turn heat to low.
• Cover and cook for 5 minutes.

Steps:

• Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well.
• Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit.
• Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit.
• Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted.
• Add the fiddleheads and sauté, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy. Add salt and pepper to taste.