Sauteed Fiddlehead Ferns

by Annie Copps
Monday, Nov 21, 2016




Ingredients 

  • 1 pound fiddlehead ferns, well rinsed and trimmed
  • 3 tablespoons vegetable oil
  • 4 shallots, thinly sliced
  • 4 cloves garlic, minced
  • ¼ cup white wine (optional)
  • 1 tablespoon chopped fresh thyme (or the fresh herb of your choice: rosemary, basil, or oregano)
  • 2 tablespoon unsalted butter
  • Kosher or sea salt

 

Directions

Bring a large sauce pot of generously salted water to boil. Blanch fiddleheads for 4 minutes; remove to ice water for 1 minute. Strain from water and dry well.


In a large saute pan over medium-high add oil and cook shallots and garlic until shallots are translucent. Add fiddleheads and saute for 2 minutes. Add wine (if using) and reduce until about 1 tablespoon of liquid remains. Add about 2 tablespoons of water and generously season with salt and pepper. Add thyme and butter and stir well.

About the Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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