Basic Fiddlehead Ferns
This is a delicious and simple way to serve fiddleheads.
The recipe calls for only the most basic ingredients,
but the flavors are fresh and delicious, enhanced by
just a touch of seasoning.
Rinse the fiddleheads under cold running water and rub the brown chaff away from the coils. Trim all but about 1/8 to ¼ of the stem away from the coil itself. Dry the shoots before cooking by spinning them in a salad spinner then patting them with paper towels.
Melt the butter in a skillet over medium heat.
Add the garlic, parsley, and fiddleheads. Sauté for about five minutes, seasoning with salt and pepper to taste.
The fiddleheads should be crunchy but tender.