Time 35m Yield 4 Number Of Ingredients 4 Steps:
Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again. Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain. Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.
Number Of Ingredients 5 Steps:
Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain. On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes. Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Wash fiddleheads, cut off ends, remove any brown spots. Boil in salted water for 10 minutes. Saute onions in oil for 3 minutes. Add mushrooms, garlic and ferns. Saute for 5 minutes. Stir in Sundried tomatoes. Add salt and pepper to taste. Turn heat to low. Cover and cook for 5 minutes.
Time 30m Number Of Ingredients 4 Steps:
Gather the ingredients. Bring a large pot of well-salted water to a boil. Trim fiddlehead ferns, removing any brown ends or mushy parts. Rinse in cool water. Do this just before cooking-the added moisture will make these delicate fronds spoil if done too far in advance. Transfer the fiddleheads to the water and boil until tender, about 15 minutes. Drain and rinse with cold water until cool, or shock in a bowl of ice water to cool, then drain. Arrange in a single layer on clean kitchen towels or paper towels. Pat dry. Heat the butter in a large skillet over medium-high heat until it melts. Add the fiddleheads. Cook, stirring frequently, until they start to brown on the edges, about 4 minutes. Add the garlic, and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Salt to taste and serve.
Time 30m Yield 6 Number Of Ingredients 6 Steps:
Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain. Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
Time 15m Yield 8 serving(s) Number Of Ingredients 4 Steps:
Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well. Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit. Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit. Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted. Add the fiddleheads and sauté, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy. Add salt and pepper to taste.
