1/1 Photo of Saute Those Fiddlehead Ferns
Fiddlehead Fern is picked in the spring when they just pop out of the ground and are still curled looking like the head of a violin. They grow in the northeastern part of the USA and in eastern Canada. Being in Nevada I never expected to see these luscious delicacies again but you can see I was wrong. Trader Joe's had them and I grabbed a package very quickly. The recipe is one I just put together with what I had available. Didn't want to take the time to go to the store for anything else. You can buy sundried tomatoes packed in oil... yum.
My Private Note
Units: US | Metric
- 1Wash fiddleheads, cut off ends, remove any brown spots.
- 2Boil in salted water for 10 minutes.
- 3Saute onions in oil for 3 minutes.
- 4Add mushrooms, garlic and ferns.
- 5Saute for 5 minutes.
- 6Stir in Sundried tomatoes.
- 7Add salt and pepper to taste.
- 8Turn heat to low.
- 9Cover and cook for 5 minutes.
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Nutritional Facts for Saute Those Fiddlehead Ferns
Serving Size: 1 (147 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 72.9
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 347.1 mg
- Total Carbohydrate 2.7 g
- Dietary Fiber 0.5 g
- Sugars 1.5 g
- Protein 0.7 g
The following items or measurements are not included: