Best Fiddleheads With Lemon Recipes

SAUTEED FIDDLEHEAD FERNS

Sauteed Fiddlehead Ferns image

Fiddleheads lend themselves to many of the same preparations as asparagus. Here they are served warm, but they also make good hors d'oeuvres served in a vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 5

Ingredients

24 freshly picked fiddlehead ferns
1 teaspoon coarse salt
Freshly ground pepper
1 tablespoon freshly squeezed lemon juice
2 to 3 tablespoons unsalted butter

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.

FIDDLEHEADS WITH LEMON

Fiddleheads with Lemon image

Make and share this Fiddleheads with Lemon recipe from Food.com.

Provided by Tara1183

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups fiddleheads (washed well and trimmed of brown spots)
1 cup water
1 teaspoon salt (I use kosher)
1 tablespoon olive oil or 1 tablespoon butter
1 tablespoon lemon juice
1/4 teaspoon black pepper
salt

Steps:

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.

SAUTEED FIDDLEHEADS

Sauteed Fiddleheads image

I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.

Provided by A Korean

Categories Side Dish Vegetables

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

3 cups fresh fiddlehead ferns, ends trimmed
3 tablespoons unfiltered extra-virgin olive oil
1 clove garlic, minced
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 3.4 g, Fat 7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 0.1 g

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