3
2 ratings

Fiddlehead Ferns and Garlic

Fiddlehead Ferns and Garlic

A special pepper blend of black and white peppercorns and allspice is the secret to bringing out the naturally nutty flavor of fiddlehead ferns in this simple side dish recipe. Serve this with a simple main dish of grilled fish, chicken, or steak for an easy spring meal.

Notes

*Note: Winterlake pepper blend consists of equal parts black peppercorn, white peppercorn, and allspice.

Ingredients

  • 1/2 Cup unsalted butter
  • 2 cloves garlic, minced
  • 1 Pound fiddlehead ferns, trimmed and cleaned
  • 1/4 Cup chicken broth
  • 2 Tablespoons chopped Italian parsley
  • Salt and freshly ground Winterlake pepper blend, to taste*

Directions

In a large sauté pan, melt the butter over medium heat. Add the garlic and sauté until it is aromatic but not browned, about 2 minutes. Add the fiddleheads and sauté for 1-2 minutes. Add the chicken broth and cover the pan with a lid or with aluminum foil to allow the fiddleheads to steam slightly, for 5 minutes. Top with the parsley. Season with salt and pepper blend, to taste.

Nutritional Facts
Servings4
Calories Per Serving250
Total Fat24g36%
Sugar0.3gN/A
Saturated15g73%
Cholesterol61mg20%
Protein6g12%
Carbs7g2%
Vitamin A407µg45%
Vitamin C33mg55%
Vitamin D0.4µg0.1%
Vitamin E0.7mg3.4%
Vitamin K33µg42%
Calcium49mg5%
Folate (food)5µgN/A
Folate equivalent (total)5µg1%
Iron2mg9%
Magnesium41mg10%
Monounsaturated6gN/A
Niacin (B3)6mg30%
Phosphorus129mg18%
Polyunsaturated0.9gN/A
Potassium459mg13%
Riboflavin (B2)0.3mg15.5%
Sodium372mg16%
Trans0.9gN/A
Zinc1mg7%