Fiddlehead Ferns Sautéed with Butter
Spring-harvested ostrich fern fiddleheads, cleaned and quickly sautéed in butter, a foraged Maine seasonal delicacy.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 6
- carbs
- 8
- protein
- 3
- calories
- 90
Instructions
- 1
Rinse the fiddleheads in cold water several times. Wash away all brown papery skins and dirt.
- 2
Bring a pot of salted water to a boil. Cook the fiddleheads for 10-12 minutes until safe to eat.
- 3
Drain the fiddleheads thoroughly.
- 4
Melt butter in a skillet over medium heat. Add garlic if using.
- 5
Add the boiled fiddleheads to the skillet. Saute for 3-4 minutes until tender and lightly browned in spots.
- 6
Season with salt and pepper.
- 7
Squeeze fresh lemon juice over the top and serve immediately.
Chef's tips
Always wash fiddleheads well to remove the brown papery skin and grit. Boil them first to make sure they are safe to eat, as raw fiddleheads can cause food poisoning.
Storage
Refrigerate raw fiddleheads up to 2 days; cooked leftovers up to 2 days.
Reheating
Reheat briefly in a skillet over medium heat.
Common mistakes to avoid
- •Eating fiddleheads raw or undercooked, which can make you sick.
- •Skipping the boiling step, which removes bitterness and ensures they are safe.
Serving suggestions
Cooked Fiddlehead Ferns Sautéed with Butter?
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