Steamed Fiddleheads


Prep time10 minutes


steamed fiddleheadsFiddleheads are an exceptionally simple and exceptionally seasonal dish, great for a spring brunch.

After steaming them and chilling them, you can do all sorts of things with them. They are decorative, but they have enough flavor to be the vegetable accompaniment to a significant spring meal (maybe with Shad Roe?). 


16ozFiddleheads (cleaned, ends snipped)


Steam the fiddleheads for as little time as possible, no more than five minutes. It depends on their size and toughness. They are ready when still bright green and a little crisp. Plunge into cold water to stop the cooking.


These are good served hot with butter or chilled on a salad. They pair well with sauteed mushrooms.
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Yummy Fiddleheads

I love fiddleheads simply steamed like this with a bit of lemon. I also like to toss the steamed fiddleheads with diced leftover ham, but without the lemon. Mushrooms sound like they would be a great addition. HMMMM I have to think about incorporating these ingredients into a quiche!


a fiddlehead and mushroom quiche, with the last Jasper Hill Winnemere of the season on the side, and a pot of Lapsang Souchong tea on a rainy day... maybe a crusty bread...