Serves 2
Hands on time: 10 minutes
Cooking time: 5 minutes
½ pound fiddleheads, rinsed well and brown ends cut off
1 large clove of garlic, finely minced
1 tbsp olive oil
1 tbsp butter
Juice of ½ lemon
Salt & pepper to taste
1. Bring a large pot of water to a rapid boil over high heat.
2. In the meantime, fill a large bowl with ice water. I add one full ice cube tray while the pot of water is boiling.
3. Blanch the fiddleheads (cook over high heat for 2-3 minutes). This really brings out the green and leeches out the bitterness
4. Scoop out fiddleheads, using a slotted spoon and put them in the bowl of ice water. Add another tray of ice cubes and let them chill for 5 minutes. This stops the cooking process.
5. Drain and pat dry.
6. Heat olive oil and butter in a large sauté pan over medium high heat. Add garlic and stir for 30 seconds or so. Add fiddleheads and sauté for 3 minutes. Sprinkle with lemon juice, salt and pepper and toss.
It’s ready to serve and goes great with grilled salmon and boiled new potatoes with chives and butter.
I'm gonna try this recipe when you come over and prepare it.I'm a culinary moron, I'm afraid. And everyone will attest to that!
ReplyDeleteDonna, not a culinary moron, just someone who'd rather be anywhere but the kitchen.
ReplyDeleteChristopher, glad they were all pleased!
And thanks for dropping by