A sure sign of spring in our region, fiddleheads are interesting, different, and delicious! It’s very important to know that fiddleheads can never be eaten raw. They have to be boiled or steamed before using them in any recipe: remove as much of the brown papery husk as possible and rinse them thoroughly with cold water. Just before cooking, trim off the stem ends, then boil or steam fiddleheads for 12-15 minutes, and then they’re ready to use.
Directions
- Set a steamer basket in a medium saucepan with water. Once water is boiling, add fiddleheads and steam for 12-15 minutes.
- Remove from steamer and cool completely for use later or proceed to sauté right away.
- To sauté, add butter and olive oil to a large frying pan over medium high heat.
- Add steamed fiddleheads and cook, stirring often, for 4-5 minutes.
- Add garlic flowers, lemon zest, lemon juice, and remaining salt. Serve immediately.
Ingredients
- 500g cleaned and trimmed fiddleheads
- 1 tsp butter
- 1 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
- 1/2 tsp Farm Boy™ Garlic Flowers (190 ml)
- zest of half a lemon
- lemon juice to taste
- Farm Boy™ Fleur De Sel (240 g) to taste
