A delicious and easy way to prepare fiddleheads. These young fern fronds are sautéed with garlic and lemon to bring out their unique flavor and make a perfect springtime side dish.
Preparation time
10min
Cooking time
10min
Ingredients
4 Servings
- 0.5 tsp black pepper
- 450 g fiddleheads
- 2 cloves garlic
- 1 lemon
- 2 tbsp olive oil
- 1 tsp salt
Directions
Step 1
Clean the fiddleheads thoroughly by rinsing them in cold water and removing any brown papery husk.
Step 2
Blanch the fiddleheads in boiling water for 2 minutes, then transfer them to a bowl of ice water to stop the cooking process. Drain and pat dry.
Step 3
Heat the olive oil in a large skillet over medium heat.
Step 4
Add the minced garlic and sauté for 1 minute until fragrant.
Step 5
Add the blanched fiddleheads to the skillet and sauté for 5-7 minutes until they are tender but still crisp.
Step 6
Season with salt, black pepper, and lemon juice. Stir well to combine.
Step 7
Serve immediately as a side dish or as a topping for salads and other dishes.