Basic Fiddlehead Recipe (prep & saute)
Step 1: Clean fiddleheads. Trim the ends off each fiddlehead. Place fiddleheads in a colander. Submerge colander in a bowl of water and remove any pieces of dirt by hand. (This may need to be done more than once.) Lift the colander and drain the water from the fiddleheads.
Step 2: Boil the Fiddleheads. Boil water, add a pinch of salt, add fiddleheads into the water and cook for 8 to ten minutes, or until tender. Please note: If you boil FH, the taste will be mild and similar to that of asparagus. If you steam them, they will be a touch stronger in taste like rapini. Also do not be concerned when your water ends up looking brown. It is due to the high iron content and this is normal.
Step 3: Strain Fiddleheads. Drain the water from fiddleheads. To keep crispness, run the fiddleheads under cool water for a moment. Remove all water.
Step 4: Sauté Fiddleheads. Add a tablespoon of butter or olive oil in a frying pan over medium heat. Add fiddleheads and sauté for approximately one minute. Optional: Garnish fiddleheads with garlic, salt, pepper, lemon, or parmesan cheese.
Step 5: Serve Fiddleheads. Enjoy!