Sautéed fiddleheads

by Susan Kane-Doyle | April 1, 2013
Sautéed fiddleheads

By the end of April, one of nature’s most wonderful treats, the fiddlehead, is in season. The little green ferns are ready to pick when they are 2 to 2½ inches high. This recipe simply combines them with bacon, white wine, and butter to make a spring delicacy.


4 oz. bacon, diced
1 tbsp. butter
2 garlic cloves, minced
1/2 cup red onion, diced
1 lb. fiddleheads
1/2 cup white wine
1/2 tsp. Dijon mustard
1/2 tsp. red pepper flakes (modify amount to your liking)


Remove brown papery skin, place fiddleheads in a deep bowl, and cover with ice water for 30 minutes. Remove from water and rinse thoroughly. Bring 6 cups of water to a rolling boil. Add fiddleheads and blanch for 3 minutes. Remove fiddleheads from water and run under cold water to stop the cooking process. Set aside. Heat a large skillet over medium heat. Add the diced bacon and fry until crisp. Remove bacon, keeping 1½ tbsp. of bacon fat in pan. Add butter to the pan and heat. Add onion and garlic and sauté until onions are translucent. Add fiddleheads and continue to sauté until softened. Pour in wine. Add mustard, pepper flakes, and bacon. Toss until blended.

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