Saute Those Fiddlehead Ferns
Discover the earthy elegance of spring with "Sauté Those Fiddlehead Ferns," a quick and flavorful recipe that highlights the unique charm of these seasonal delicacies. Tender fiddlehead ferns are first blanched to preserve their vibrant green color and crisp texture, then sautéed to perfection in a luscious blend of butter and olive oil. Aromatic garlic and shallots add depth, while freshly squeezed lemon juice brightens every bite. A sprinkle of Parmesan cheese is the optional finishing touch that elevates this dish into a gourmet experience. Ready in just 25 minutes, this recipe is perfect as a spring-inspired side dish or light appetizer. Perfect for those searching for seasonal recipes, fiddlehead fern cooking ideas, or sautéed vegetable dishes, this is a celebration of fresh, foraged flavors!
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Recipe Information
Ingredients
- 500 grams fiddlehead ferns
- 1 liter water
- 1 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 pieces garlic cloves, minced
- 1 piece shallot, finely chopped
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice
- 2 tablespoons parmesan cheese, grated (optional)
Instructions
Thoroughly rinse the fiddlehead ferns under cold running water to remove any grit or dirt. Trim the brown ends and discard any fronds that appear mushy or overly dry.
Bring 1 liter of water to a boil in a large pot. Add 1 teaspoon of salt to the water.
Blanch the fiddlehead ferns by adding them to the boiling water. Cook for 2-3 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain well and pat dry with paper towels.
Heat a large skillet over medium heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil to the skillet and let the butter melt completely.
Add the minced garlic and chopped shallot to the skillet. Sauté for 1-2 minutes until fragrant and slightly softened, being careful not to let them burn.
Add the blanched fiddlehead ferns to the skillet. Toss to coat them in the butter mixture and sauté for 5-6 minutes, stirring occasionally, until tender and slightly golden on the edges.
Season with freshly ground black pepper and a pinch of salt to taste. Add 1 tablespoon of lemon juice and stir to combine.
If using, sprinkle grated parmesan cheese over the fiddlehead ferns just before serving for an optional savory finish.
Serve warm as a side dish or as a light appetizer. Enjoy!
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 2.9 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 364 mg | 28% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1995 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
