I've been trying to eat more seasonally.
So last week while perusing the produce aisle at Whole Foods I came across Fiddleheads and was immediately intrigued.
I had seen them a few times before at specialty stores but I was not really sure what to do with them.
A few google searches later I felt confident enough to buy a small bag of them. Which probably amounted to about 3 cups of fern heads.
Fiddleheads are rich in omega-3 and omega-7 fatty acids and are rich in potassium.
They have a very earthy taste, and remind me of a cross between asparagus and peas.
Preparation of the actual fern heads is very important. They need to be thoroughly cleaned and boiled to assure the removal of any bacteria that are possibly on the ferns, as well as to remove their initial bitterness.
Once the water reaches a rapid boil, add the fiddleheads and cook for 10-12 minutes.
Be sure to stir them while they cook to assure that none of them stick to the sides of your pot.
Once the time has passed, drain and discard the water.
Warning; it will be brown.
Don't panic like I did, that's apparently normal.
Reserve the steamy hot fiddleheads.
Over medium head, add 1 tsp of truffle oil, 1/2 tsp of olive oil, 1 clove of minced garlic, fiddleheads 1/4 tsp of powdered ginger.
Cook for about 5 minutes
Recap:
1) Rinse off the fiddleheads and then soak in a bowl of cold water while waiting for the pot to boil.
2) When the water is at a rapid boil - parboil the fiddleheads for 10-12 minutes
expect the water to change colors
3) Drain the water, reserve the ferns on the side and pat dry
4) Over medium heat, add 1 tsp of truffle oil, 1/2 tsp olive oil, 1 minced garlic clove, and 1/4 tsp of powdered ginger
5) Cook for about 5 minutes, stirring occasionally to keep any of the ingredients from sticking to the pan
*6)- if you want to make the fiddleheads into a salad; after they have cooled, add 1 1/2 cups of halved cherry tomatos.
Do NOT add any additional oil.
Salt and Pepper to taste
Posts
No Comments Yet, Leave Yours!