Fiddlehead handling and cooking directions
If any of the paper chaff remains on the fiddleheads, you may rub it off by hand. Since the chaff is very light, you may want to clean off the chaff outdoors by fanning them or lightly shaking them in an open wire salad basket. If you must store fresh fiddleheads, keep well-cooled (35 F) and tightly wrapped to prevent drying out. Fiddleheads are versatile and easy to use. They have a mild taste reminiscent of asparagus with an added nutty bite all their own. Fiddleheads can be used in similar ways to any firm green vegetable such as asparagus or broccoli florets. Use them as a perfect featured vegetable in a simple stir-fry.
Fiddlehead ferns are a good source of vitamins A and C.
Fiddleheads should not be served raw as they have a slight bitterness until cooked and may cause stomach upset if eaten raw in quantity. When cooking fiddleheads, the sprouts are boiled twice with a change of water between boilings. Removing the water reduces the bitterness and the content of tannins and toxins.
Steamed Fiddleheads With Ramps
Ingredients:
•1 pound Fiddleheads(cleaned)
•1/2 cup plain yogurt
•1/2 cup mayonnaise
•1 tablespoon fresh lemon juice, or to taste
•3 teaspoons Dijon-style mustard
•3 tablespoons finely chopped Ramps
Steam the fiddleheads over boiling water for 5 minutes, or until they are crisp-tender. Drain, then chill in a bowl of ice and cold water to stop the cooking. When they have cooled, transfer to colander to drain.
In a small bowl, whisk together the yogurt, mayonnaise, lemon juice, mustard, and wild leek greens. Add salt and pepper to taste, whisking until the sauce is smooth. Serve the fiddleheads topped with the sauce.
Serves 4 to 6
