Monday, May 10, 2010


I had heard of fiddleheads, seen recipes for them on the web and even seen the growing wild but I had never had them until tonight. They showed up in my local Shaws and I grabbed 3/4 of a pound intending to see what they tasted like. The recipe I pulled together below was paired alongside some simple broiled shrimp scampi. I actually paired a new beverage for me with the whole meal, Ti Quan Yin Oolong Tea. The tea went very well with the shrimp. The fiddleheads were just awesome on their own. I didn't have a chance to take a picture since I was in a rush to get dinner on the table in the 8 PM hour!

We found the flavors and textures of the fiddleheads included things we had experienced in Brussels sprouts, celery and fresh greens.

Here is some information from the University of Maine Cooperative Extension on fiddleheads.

Sautéed Fiddleheads with Garlic, Green Onions and Thyme

3/4 lb fresh fiddleheads
6 green onions
2 sprigs fresh thyme
2 cloves of garlic
2 Tbsp butter
salt & pepper

Snip the browned ends off of the fiddleheads, set to soak in cold water for 5 minutes
Rinse thoroughly
Blanch fiddleheads (boil for 1-2 minutes, sink in ice water)
Thinly slice white part of green onions and mince the garlic
Over medium heat melt the butter in a saucepan, add garlic and thyme leaves
Sauté until aromas from garlic and thyme are easily detected
Add the onions and fiddleheads and sauté until cooked, approx 10 minutes
Season with salt & pepper



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