Monday, September 12, 2011

Fiddleheads Sauteed with Garlic and Shallot

I know, a lot of you are going to say, what the heck is a fiddlehead? They are baby ferns before they unroll.      Here in New Hampshire, in the early spring they are readily available for the picking anywhere where ferns grow.
I have never had much a taste for them at all, but thanks to a chef friend, I . Not only are they tasty and different, but a good source of vitamin A and C.
It’s really rather simple actually. I blanched 1/2 pound in boiling water for a few minutes  Then shocked in ice water ( It retains the pretty green color)
Next saute 2 cloves of garlic in butter ( you can use olive oil) along with one shallot. Then toss in fiddleheads and saute to your desired texture. Season with salt and pepper and voila.

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