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