Friday, April 20, 2012
Fiddlehead with Garlic
Fiddleheads with Garlic
Prep Time: 10 minutes
Cooking Time: Approx. 5-10 minutes
Fresh Fiddleheads 4-6 Cups
Garlic Cloves 3-4 chopped
Sea Salt to taste
Sunflower Oil For Frying
Lemon ½ to 1 squeezed
1 Pot for Blanching
1 Frying pan for frying
These are fantastic served together with cous cous, wild rice and will be fantastic as a side dish for poultry fish and beef.
Soak the Fiddleheads (ferns) in a cool salted water. Wash them really well with a delicate hand – often they will be sandy.
Cut off the tail as sometimes it is a little brown. Start boiling the water while preparing the Fiddleheads.
Blanch them in boiling water for about a minimum of 8 minutes, remove and drain.
Fry the chopped garlic so it just turns a little brown and add the fiddleheads to the pan, season with salt and cook for a few minutes.
Slice up some fresh lemons, and set on the side of the plate, to be squeezed on just before serving.
These Fiddleheads are available in the grocery stores in early spring, so if you would like to try them you need to keep your eyes on the vegetable section as the spring season is short.