» Jump to recipes using Fiddleheads as an ingredient
Photo by Jamie Cruz
Some of you may not be familiar with fiddleheads. They are actually a fern that hasn’t unfurled yet for the season. They are a vibrant green in color and are coiled up into a circle. I find they taste similar to asparagus. Fiddleheads are definitely a sign on Spring!
Fiddleheads need to be cooked and many cooking methods work with these little guys: boiling, steaming or sauteing (after a quick safety boil/steam for good measure) are my favorite.
Fiddlehead Ferns are delicate and will quickly become unusable so it is recommended to eat them up as soon as possible. Be sure to store them in a plastic bag in the fridge if you are storing them for short periods of time.
Fiddleheads nutritional value is great! They are full of fiber and high in iron, contain vitamins A and C as well as being a good source of Omega 3 and 6.
Fiddleheads are pleasing to the eye. This is a sculpture of a fiddlehead at the Saint John Arts Centre in New Brunswick, Canada by a sculptor named Jim Boyd. Who knew?
Recipes Using Fiddleheads
Grab a ball of pizza dough and get ready for deliciousness! This pizza skips the tomato sauce and with the freshly ground sausage, mozzarella and spring veggies, you won’t miss it! When the dark green of the spring veggies is in your kitchen, you need to try this one!
Burrata is a great centerpiece appetizer It’s unusual texture just screams “spread me on a crispy baguette please”. Toss roasted veggies of your choice on top with some freshly ground black pepper or finely chopped fresh herbs of your choice, and WOW!
Prepare a pie crust, fill it with springtime goodness, and you’re off to the races with this flexible recipe. Mozzarella House cheeses go great with the springtime veggies in this dish, not to mention the cheese and garlic sausage.
You can add some chicken to this dish as well if you are looking for a heartier meal.
From our friend Forager Chef Alan Bergo, the crunch of these fiddleheads brings me back to my childhood, when the risk of food borne illness from fiddleheads was not a big thing. My grandfather would take me foraging to our secret spot on the Merrimack River, and we’d saute them for only a minute or two before enjoying them. We lived to tell the tale. Mr. Bergo gives us a chance to enjoy the texture of the fiddlehead as it was meant, fresh and crunchy. I hope to venture to try a sweet version of these soon.
This recipe emerged when I accidentally ran out of corn and substituted fiddleheads. I decided to write it up when I saw my husband, a man who does not typically enjoy fiddleheads, going back for seconds.
Hollandaise, a bit of dijon mustard, fiddleheads, and a poached egg. Save yourself the other 500 words of this post, as this is all you need.
Another simple and delicious way to enjoy your fiddleheads.
The tartine would be fabulous drizzled with Hollandaise. Simple and flexible in ingredients, just the way we like it!
Adapted from a Williams Sonoma Recipe for Asparagus puffs, gruyere cheese and parmesan is good, as is a sharp cheddar. Whichever cheese you use, I hope you’ll like these!