So it's fiddlehead season, and you aren't sure what to do with them. Experimenting with seasonal foods like fiddleheads can make for a fun, tasty and nutritious meal. The key to fiddleheads is to let them shine with light complementary flavours like lemon, salt and butter. As a starting point, try them sautéd and eat them as a side with fish or toss them into a pasta like Cacio e Pepe or a Carbonara.
Ingredients:
- 2 cups of fiddleheads
- 1 tbsp of butter
- 1 tbsp of olive oil
- 1 small clove of garlic - minced
- 1/2 tsp of sea salt
- Juice of half a lemon
- 1 tsp of lemon zest
Instructions:
- Clean and cut off any tough ends of your fiddleheads
- Blanch in boiling water until just fork tender and move to an ice bath
- Combine butter and olive oil into a pan on medium heat
- Let the butter melt and and add the fiddleheads and minced garlic
- Sauté for 3-5 minutes
- Top with salt, lemon juice and lemon zest. Take off heat
- Serve warm
