Prep 5 mins
Cook 20 mins
We just made this as a side to steak and boiled mint potatoes, simply yummy!
- 2 cups fiddleheads (washed well and trimmed of brown spots)
- 1 cup water
- 1 teaspoon salt (I use kosher)
- 1 tablespoon olive oil or 1 tablespoon butter
- 1 tablespoon lemon juice
- 1⁄4 teaspoon black pepper
- put fiddleheads, salt and water into a small pot and bring to a boil, turn down heat and simmer 20 min.
- Strain water and mix fiddleheads with butter, lemon and pepper.
My first time with fiddleheads. Forgot to add the salt to the boiling water, hopefully that wasn't a big error. After 15 minutes the fiddleheads were overcooked, quite mushy. The fiddleheads have a very delicate flavour, I was expecting something much stronger. The lemon faded into the butter. So a last squeeze over the top was nice.
Sorry, but the acidic lemon juice seemed jarring paired w/ the simple, earthy taste of the fiddleheads. BTW: my local COOP where I bought the fiddelheads had a warning on the basket saying it was now advised to boil fiddleheads for 10 minutes to counter-act known toxins. So I boiled away for 10 minutes rather than simmering, and then promptly added butter, lemon and pepper and served. The ingredients list olive oil but the directions list butter, so I chose to use butter b/c it goes so well w/ fiddleheads. Next time I'll omit the lemon.
I actually preferred the fiddleheads just on their own. Decent recipe though, I may try this again with a little less lemon juice.