Fiddleheads in Garlic Butter
Wild Fiddleheads in Garlic Butter
When the snow has melted from the lower valleys but is still visible on the mountains, I start looking for one of my favorite edible wild plants. The fiddlehead is the top part of a fern, still with tightly curled fronds. They are edible but only in the very early spring while their fronds are still tightly curled. Just snap off the tops with your fingers and bring home to enjoy. It got its name because it so closely resembles the tuning end of a violin. I like to eat mine either lightly steamed with butter and garlic or in a creamy soup.
1clove of garlic, minced
3cups of fiddleheads, washed
1/2teaspoon sea salt
Melt butter, garlic and sea salt in a small pot and cook until you smell the garlic (about 5 minutes). Place fiddleheads in a steamer pot and cook till bright green, about 5 minutes. Transfer to a serving dish and pour the garlic butter on top.
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