Fiddleheads, tomatoes and fresh herbs is one of those rare, delicious treats that offers both loads of nutrition and awesome inspirational flavours. It tends to the nutty side and some people think it taste like a cross between young spinach and asparagus.
That kind of makes sense given that both of those veggies are coming out of the ground now too. And others have said that they detect artichoke and mushrooms as well. That’s what makes this so wonderfully unique – everyone finds something different in it!
If you’ve never had fiddleheads before they are the furled fronds of young ferns (try saying that real fast 3 times!) and are found growing wild in the woods for just a few weeks in early spring.
This food is very low in Cholesterol and Sodium. It is also a good source of Protein and Zinc, and a very good source of Vitamin A, Vitamin C, Riboflavin, Niacin, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese. (selfnutritiondata.com)
The best reason to try this is when you ask your friends if they’ve had fiddleheads yet and they shake their heads in confusion you can say, ‘Oh, I just sauteed up a bunch the other day’! Cheers!
Sauteed Fiddleheads, Tomatoes and Fresh Herbs
- 1 pound fiddleheads
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, sliced
- 2 green onions, chopped
- 1.5 cups grape or cherry tomatoes, halved
- handful fresh parsley, chopped
- handful fresh dill, chopped
It is important to blanche fiddleheads before sauteeing. This will remove dirt and the filmy pieces. Wash and cut the coarse stem. Blanched for 2 to 3 minutes then toss into an ice-water bath to stop them from cooking and quickly cool them and drain.
Heat oil in saucepan on medium high heat and add the fiddleheads and garlic, sauteeing for 4-5 minutes until slightly browned around the edges.
Add green onions and tomatos, salt and pepper sauteeing for 3 minutes.
Remove from pan and toss with fresh herbs. Serve immediately
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