Fiddleheads with Lemon

"We just made this as a side to steak and boiled mint potatoes, simply yummy!"
 
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photo by KellyMae photo by KellyMae
photo by KellyMae
photo by KellyMae photo by KellyMae
Ready In:
25mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • put fiddleheads, salt and water into a small pot and bring to a boil, turn down heat and simmer 20 min.
  • Strain water and mix fiddleheads with butter, lemon and pepper.

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Reviews

  1. My first time with fiddleheads. Forgot to add the salt to the boiling water, hopefully that wasn't a big error. After 15 minutes the fiddleheads were overcooked, quite mushy. The fiddleheads have a very delicate flavour, I was expecting something much stronger. The lemon faded into the butter. So a last squeeze over the top was nice.
     
  2. Sorry, but the acidic lemon juice seemed jarring paired w/ the simple, earthy taste of the fiddleheads. BTW: my local COOP where I bought the fiddelheads had a warning on the basket saying it was now advised to boil fiddleheads for 10 minutes to counter-act known toxins. So I boiled away for 10 minutes rather than simmering, and then promptly added butter, lemon and pepper and served. The ingredients list olive oil but the directions list butter, so I chose to use butter b/c it goes so well w/ fiddleheads. Next time I'll omit the lemon.
     
  3. I actually preferred the fiddleheads just on their own. Decent recipe though, I may try this again with a little less lemon juice.
     
  4. This was the first time I ever ate fiddleheads and I thoroughly enjoyed them with this preparation. I have prepared other green vegetables this way for years - green beans, brussel sprouts, spinach... it seems to be a winner every time. Thanks for posting!
     
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RECIPE SUBMITTED BY

I enjoy cooking, fishing and working (yes I actually love my job's) Full time admin with in Financial Planning and part time with a Pet Food company. Never had children but have furry ones.
 
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