Food | LOCALadk
LOCALadk Magazine Spring 2014 31
Garlic Sautéed
Fiddleheads
4 c. Fiddlehead ferns, trimmed and rinsed
2 t. Salt
2 T. Vegetable oil or Olive oil
2 Cloves garlic, finely minced
1 Shallot or ½ small onion finely diced
1 T. Butter
Grated parmesan cheese
Remove the brown papery skin from the fiddleheads then place
them in a large pot of boiling water with 1 ½ t. salt. Return to a boil
and blanch for two minutes, then drain and rinse in cold water. In a
large frying pan, heat the oil over medium heat. Add the garlic and
shallot. Sauté for one minute. Add the fiddleheads, butter and ½ t.
salt, and sauté about five minutes. Sprinkle with parmesan cheese,
and serve immediately. Serves 8.,
O a k M o u n t a i n
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A L i f e t i m e o f F a m i l y F u n
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Speculator, NY
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