Watch my fiddlehead cooking demo on WMUR Cook's Corner Video
Serves 4
1 pound fiddle head ferns, trimmed and washed
2 Tbs unsalted butter
2 cloves garlic, sliced thin
Kosher salt and pepper
1 pound fiddle head ferns, trimmed and washed
2 Tbs unsalted butter
2 cloves garlic, sliced thin
Kosher salt and pepper
- Bring 2 quarts water and 1 Tbs salt to a boil. Fill a large bowl with ice water. Drop the fiddleheads into the pot of boiling water and cook for 5 minutes. Skim any brown “fuzz” from the water. Drain the fiddleheads in a colander and rinse with cold water. Submerge the rinsed fiddleheads in the ice water until completely cool.
- Place the butter and garlic in a large sauté pan and heat over medium-low heat until the the garlic begins to turn golden.
- Add the fiddleheads and toss gently as they heat through. Season with salt and pepper.
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