Fiddlehead Ferns and Garlic

Fiddlehead Ferns and Garlic
Staff Writer
Fiddlehead Ferns and Garlic
Within the Wild Adventure Company/Tyrone Potgieter

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.

4
Servings
221
Calories Per Serving
Deliver Ingredients

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

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
46g
35%
Protein
3g
7%
Vitamin A, RAE
36µg
5%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
38mg
4%
Fiber, total dietary
2g
8%
Folate, total
34µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
12mg
4%
Niacin
2mg
14%
Phosphorus, P
36mg
5%
Sodium, Na
274mg
18%
Water
105g
4%

Fiddlehead Fern Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Fiddlehead Fern Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.