Fiddleheads with Lemon

Total Time
25mins
Prep 5 mins
Cook 20 mins

We just made this as a side to steak and boiled mint potatoes, simply yummy!

Ingredients Nutrition

Directions

  1. put fiddleheads, salt and water into a small pot and bring to a boil, turn down heat and simmer 20 min.
  2. Strain water and mix fiddleheads with butter, lemon and pepper.

Reviews

(4)
Most Helpful

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.

KellyMae May 28, 2009

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.

Ellee May 18, 2009

I actually preferred the fiddleheads just on their own. Decent recipe though, I may try this again with a little less lemon juice.

Little Bonsai June 14, 2007

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