Sauteed Fiddleheads is a unique dish. Fiddleheads only come out just in the spring and we always try to have a little feast on them. What are they you ask? They are the little furled end of a fern.
Fiddleheads grow generally on or near flood plains or near rivers and streams. In Canada, they can be found in all provinces but are most abundant in New Brunswick, Southern Ontario, and Southern Quebec.
They are considered quite a delicacy but are we are seeing them more and more lately. They taste “green” to me like asparagus or green beans.
Their name comes from them resembling the top of a violin. They are very yummy done plain and simple. No fussy sauces but they would be great in a stir fry also. They have a very short growing season. Try to find some today for dinner tonight!!
- 1 1/2 Tbsp. butter
- 300 gms. fiddleheads
- 1 1/2 tsp. chopped garlic
- 1/4 cup white wine
- Salt and Pepper to taste
- Juice of half a lemon
- A drizzle of olive oil
- Thoroughly rinse the fiddleheads to remove the forest floor dirt.
- Saute garlic in the melted butter in a small fry pan.
- Add the fiddleheads and white wine
- Cover and steam in the white wine for about 10 min. on medium-low heat until softened.
- Salt and pepper to taste.
- Remove from heat and serve with a drizzle of olive oil and the juice of half a lemon.
- Serve immediately
Amount Per Serving:Calories: 234Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 291mgCarbohydrates: 19gFiber: 1gSugar: 15gProtein: 1g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.