[ad_1]
This garlic parmesan fiddlehead fern recipe combines the delicate and earthy flavor of fiddlehead ferns with the rich and savory taste of garlic and Parmesan cheese. It’s a flavorful and satisfying side dish that feels exquisite, but also comforting. Fiddleheads are only available from late April to early June, so definitely jump on this spring vegetable recipe ASAP!
Spotting fiddleheads at the grocery store is one of the best moments of spring. Would I love fiddleheads this much if they were around year-round? Probably not. There is just something about their exclusivity and the fact that they are only available for about 1 month every year that really gets me excited!
What Are Fiddleheads?
Fiddleheads are the tightly coiled, edible shoots of certain ferns that emerge in the springtime, resembling the curled end of a violin or fiddle. They’re harvested before they uncurl into full-grown ferns and are prized for their distinct taste and texture. Found in wooded areas, particularly in damp and shaded regions, fiddleheads are loved for their earthy and vibrant flavor.
You’re Going To Love This
Download Our Helpful Free Beginners Guide!
Want to understand more about why the Mediterranean diet might be right for you, even when everything else that you have tried has failed? Our free guide will give you a practical overview of this incredible lifestyle, along with a full Mediterranean diet shopping list, practical advice for sustaining the lifestyle, recipes, and new evidence-based research!
What Do Fiddleheads Taste Like?
They are often described as a combination of asparagus, spinach, and artichoke, with a slightly nutty undertone. Fiddleheads are valued not only for their taste but also for their nutritional benefits, as they are rich in antioxidants, vitamins, and minerals like vitamin C, vitamin A, and iron.
Fiddlehead Food Safety
Not many people know this, but fiddleheads actually must be cooked a certain way before consumption to remove any potential toxins and to ensure that they are safe to eat.
-
First and foremost, it’s essential to thoroughly wash the fiddleheads under cold running water to remove any dirt or debris. Additionally, it’s recommended to trim off any brown or woody ends before cooking.
-
Secondly, fiddleheads MUST be cooked before consumption to eliminate any potential toxins, as raw or undercooked fiddleheads can cause foodborne illness. The most common method of cooking fiddleheads is to boil or steam them for at least 10-15 minutes until they are tender. This process helps to break down the natural compounds present in fiddleheads that can be harmful if consumed in their raw state.
That being said, I’ve never experienced any foodborne illness from them because I tend to cook them on the longer side, just to be safe. In this recipe I recommend boiling them for 15 minutes to ensure that they are safe to eat. This does make them extra soft, but that’s the way I like them!
What Happens If You Don’t Cook Fiddleheads Long Enough?
If fiddleheads are not cooked long enough, they may retain certain natural compounds that can be toxic if consumed in their raw or undercooked state, potentially causing digestive discomfort or illness. Proper cooking is essential to ensure the safety and palatability of fiddleheads.
How To Cook This Garlic Parmesan Fiddlehead Fern Recipe
It’s fairly straightforward. Are you wondering if fiddleheads are edible? As mentioned, it’s important to cook them for long enough to prevent food born illnesses, so make sure to scroll down to the recipe card for the full list of ingredients and instructions!
How To Clean Fiddleheads
-
To cook fiddleheads safely, start by placing them in a colander and thoroughly rinsing the baby ferns under cold water. Rip off any brown spots and cut off any brown ends. After doing this, thoroughly rinse them again.
-
Place the fiddleheads in a large bowl filled with cold water, allowing them to soak for a few minutes while gently swishing them around to remove any dirt. You will notice the water will become a light brown color. Empty the bowl and repeat this rinsing process as needed.
How To Blanch Fiddleheads
-
Bring a large pot filled with water to a roaring boil. Cook the fiddleheads for 10-15 minutes, then drain in a colander. I recommend 15 minutes to make sure there are no toxins. Just note that this means that they will be SOFT. I enjoy them this way, but some people will prefer them to be harder. If you choose to boil them for less than 15 minutes, you do this at your own discretion.
How To Saute Fiddleheads
-
After draining the blanched fiddleheads in a colander, place a large skillet over medium-high heat. Once hot, add the olive oil and butter. Add the fiddleheads and cook for about 2 minutes before adding the garlic. Toss and cook for a few more minutes (about 2), then turn off the heat. Add a squeeze of lemon juice, then the shredded parmesan.
-
Stir well until the parmesan is melted, then salt as needed. Salt plays a huge role in the flavor of this dish, so I recommend using 1/4 tsp of table salt.
Need a dutch oven? I LOVE my Le Creuset! Here is a great option: Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt., Rhone
More Recipes You Will Love
If you made this fiddlehead fern recipe, leave a star rating in the recipe card! Also, are you Interested in the Mediterranean diet? Check out my 21-Day Mediterranean Diet Meal Plan here! Take the stress out of meal planning and let me do the hard work for you!
Garlic Parmesan Fiddlehead Fern Recipe
This garlic parmesan fiddlehead fern recipe combines the delicate and earthy flavor of fiddlehead ferns with the rich and savory taste of garlic and Parmesan cheese. It’s a flavorful and satisfying side dish that feels exquisit, but also comforting.
Ingredients
- 1 pound fiddlehead ferns
- water
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 4 garlic cloves, peeled and minced or pressed through a garlic presser
- 2 tsp fresh squeezed lemon juice
- 1/8 tsp table salt plus more to taste
- fresh cracked black pepper
- 1/2 cup shredded parmesan cheese
Instructions
-
*It is very important to note that fiddleheads must be cooked for a certain amount of time for food safety. I recommend to cook them for 15 minutes, as recommended by food safety standards for fiddleheads. If fiddleheads are undercooked, there is the possibility of toxic compounds in the fiddleheads causing digestive issues. I know some people prefer their fiddleheads to be cooked less and to have more of a crunch, just note that you do this at your own discretion.
-
Bring a large pot filled halfway with water to a vigorous boil.
-
Place the fiddleheads in a colander and thoroughly rinse them under cold water. Rip off any brown spots and cut off any brown ends. After doing this, thoroughly rinse them again.
-
Place the fiddleheads in a large bowl filled with cold water, allowing them to soak for a few minutes while gently swishing them around to remove any dirt. You will notice the water will become a light brown color. Empty the bowl and repeat this rinsing process as needed.
-
Toss the fiddleheads in the boiling water and boil uncovered for 15 minutes. Once done, drain them in a colander.
-
After draining the blanched fiddleheads in a colander, place a large skillet or dutch oven over medium-high heat. Once hot, add the olive oil and butter. Toss in the fiddleheads and cook for about 2 minutes before adding the garlic. Toss and cook for a few more minutes (about 2), then turn off the heat. Add a squeeze of lemon juice, then the shredded parmesan.
-
Stir well until the parmesan is melted, then salt as needed. Salt plays a huge role in the flavor of this dish, so I recommend using about 1/4 tsp of table salt, but start with 1/8 tsp and taste test and add more as needed.
Nutrition
Calories: 297kcalCarbohydrates: 16gProtein: 20gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 32mgSodium: 550mgPotassium: 893mgFiber: 0.1gSugar: 0.4gVitamin A: 8574IUVitamin C: 64mgCalcium: 382mgIron: 3mg
[ad_2]
