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Sautéed Fiddleheads with Ramps

Sautéed Fiddleheads with Ramps
A very simple Spring blend of wild ramps and fiddleheads to prepare. The carrots and cilantro add a delicious undertone to the green flavors.
Ingredients:

2 tablespoons extra virgin olive oil
3/4 cup fresh ramps, cleaned, trimmed, and chopped
2 teaspoons garlic, minced fine
1/2-cup carrots, sliced julienne style
1/2-teaspoon sea salt
1 tablespoon cilantro, chopped fine
2 cups fresh fiddlehead ferns, trimmed and rinsed



Directions:


Heat the oil in a Dutch oven and use it to sauté the ramps, garlic, carrots, salt, and fresh herbs. Sauté for about three minutes.

Add the fiddleheads and continue to sauté for about five minutes. Stir from time to time to ensure even cooking.

The fiddleheads should be a deep green color, and should still be crisp. Serve hot.



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EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com