Garlic Parmesan Fiddlehead Fern Recipe
This garlic parmesan fiddlehead fern recipe combines the delicate and earthy flavor of fiddlehead ferns with the rich and savory taste of garlic and Parmesan cheese. It's a flavorful and satisfying side dish that feels exquisit, but also comforting.
Ingredients
- 1 pound fiddlehead ferns
- water
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 4 garlic cloves, peeled and minced or pressed through a garlic presser
- 2 tsp fresh squeezed lemon juice
- 1/8 tsp table salt plus more to taste
- fresh cracked black pepper
- 1/2 cup shredded parmesan cheese
Instructions
- *It is very important to note that fiddleheads must be cooked for a certain amount of time for food safety. I recommend to cook them for 15 minutes, as recommended by food safety standards for fiddleheads. If fiddleheads are undercooked, there is the possibility of toxic compounds in the fiddleheads causing digestive issues. I know some people prefer their fiddleheads to be cooked less and to have more of a crunch, just note that you do this at your own discretion.
- Bring a large pot filled halfway with water to a vigorous boil.
- Place the fiddleheads in a colander and thoroughly rinse them under cold water. Rip off any brown spots and cut off any brown ends. After doing this, thoroughly rinse them again.
- Place the fiddleheads in a large bowl filled with cold water, allowing them to soak for a few minutes while gently swishing them around to remove any dirt. You will notice the water will become a light brown color. Empty the bowl and repeat this rinsing process as needed.
- Toss the fiddleheads in the boiling water and boil uncovered for 15 minutes. Once done, drain them in a colander.
- After draining the boiled fiddleheads in a colander, place a large skillet or dutch oven over medium-high heat. Once hot, add the olive oil and butter. Toss in the fiddleheads and cook for about 2 minutes before adding the garlic. Toss and cook for a few more minutes (about 2), then turn off the heat. Add a squeeze of lemon juice, then the shredded parmesan.
- Stir well until the parmesan is melted, then salt as needed. Salt plays a huge role in the flavor of this dish, so I recommend using about 1/4 tsp of table salt, but start with 1/8 tsp and taste test and add more as needed.
Nutrition
Calories: 297kcalCarbohydrates: 16gProtein: 20gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 32mgSodium: 550mgPotassium: 893mgFiber: 0.1gSugar: 0.4gVitamin A: 8574IUVitamin C: 64mgCalcium: 382mgIron: 3mg
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