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LOCATION: Recipes >> Vegetables >> Fiddleheads 02

Print this Recipe    Fiddleheads 02

Sauteed Fiddlehead Ferns with Parsley and Garlic

1 lb. fiddlehead ferns
1 garlic clove, minced
1/4 C butter or extra virgin olive oil
2T finely chopped fresh parsley
salt and ground pepper

Trim any brown ends off fern shoots. Wash the fern shoots thoroughly
in cold water, pulling off the brown chaff on their edges as you
go, drain in a colander, and pat dry. Crush the minced garlic on
a cutting board with the side of a chef's knife.

Heat half the butter or oil in a wide skillet or saute pan over
medium heat and toss in the fern shoots. Turn the heat up to medium
high--the heat should be hot enough so the shoots sizzle but not
so hot that the butter burns--and toss or stir the fern shoots for
about 5 minutes. Add the rest of the butter or oil, the garlic,
and the parsley and cook for 1 minute more, or until you smell the
garlic. Season to taste with salt and pepper and serve immediately
on hot plates.

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