Fiddlehead Ferns Sautéed with Butter, Garlic and Lemon
Preparing Fiddlehead Ferns in this manner makes for a nice side for grilled meats, but also makes the ready to be tossed with pasta or a mushroom risotto. Fiddleheads have a taste similar to a combination of asparagus and artichoke, so of course they’re delicious when sautéed in butter!
Fiddlehead Ferns Sautéed with Butter, Garlic and Lemon
Preparing Fiddlehead Ferns in this manner makes for a nice side for grilled meats, but also makes the ready to be tossed with pasta or a mushroom risotto. Fiddleheads have a taste similar to a combination of asparagus and artichoke, so of course they’re delicious when sautéed in butter!
Ingredients
What you need:
- 2 cups Fiddlehead ferns well rinsed
- 2 Tbsp butter such as President French butter
- 2 tsp minced fresh garlic
- 1 Tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Guarantee that the Fiddleheads are well rinsed to get rid of any remaining grit.
- Prepare a lidded pot a steamer basket and at least 1 to 2 inches of water. Bring the water to a boil then add the Fiddleheads and top with a lid. Steam for 6 minutes. Remove from heat and set aside.
- In a medium sauté pan, add the butter and melt over medium heat. When nearly melted, add the garlic, lemon juice and Fiddleheads. Season with salt and pepper. Cook, stirring, for about 8 minutes. Remove from heat and serve or incorporate to a pasta or risotto.
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