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Anne Murphy

Fiddlehead Ferns

Fiddleheads - the edible and delicious unopened fronds of a wild fern. Harvested for a few short weeks in late Spring, they are sold in farmer's markets.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Vegetable
Cuisine: American
Ingredients Method

Ingredients
  

  • Fiddleheads
  • Butter optional

Method
 

  1. Wash fiddleheads in a bowl of water, rubbing lightly to release the papery brown coating. Pour off the water and papery part, repeat until clear.
  2. Trim off just a thin slice at the end of each cut stem - the dry and brownish part. Pull off any papery bits that are still curled up in the fronds - you probably won't get them all.
  3. Bring a pot of water to boil. Place fiddleheads in a steamer insert, and place over the water. Cover and steam for 10 minutes.
  4. Optional: Melt butter in a fry pan, and briefly saute fiddleheads in it, until well covered in butter, and a few spots lightly brown.
  5. Serve at once.
  6. Otherwise, simply serve hot with butter, if desired.