1/2 Photos of Fiddleheads With Sundried Tomatoes, Onions and Garlic
Fiddlehead ferns are earthy goodness having a flavor similar to asparagus and are available from April through July in many specialty markets.
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Units: US | Metric
- 1Trim and rinse fiddleheads, removing any brown ends or mushy parts.
- 2In a large pot bring 2 quarts salted water to a boil. Add fiddleheads and cook 1 minute. Drain and rinse with cold water.
- 3In a large frying pan, heat oil over medium-high heat. Saute onion for 3 minutes.
- 4Add fiddleheads. Cook, stirring, until they start to brown, about 5 minutes. Add tomatoes, garlic, parsley and red pepper flakes, stirring, until garlic is fragrant and just starting to color, about 1 minute. Salt or squeeze lemon to taste. Serve immediately.
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Nutritional Facts for Fiddleheads With Sundried Tomatoes, Onions and Garlic
Serving Size: 1 (25 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 33.9
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 5.8 mg
- Total Carbohydrate 2.7 g
- Dietary Fiber 0.4 g
- Sugars 0.8 g
- Protein 0.4 g
The following items or measurements are not included: