Fiddleheads.ca Fern Recipes
Fiddlehead Cashew Stirfry: Quick & easy
Chocolate Dipped Fiddleheads: A Fiddleheads.ca original
Fiddleheads Pie: A light quiche with greens
Cream of Fiddlehead Soup: Maine's Specialty
Due to numerous requests fiddleheads.ca is posting gourmet recipes for cooking these delectable tender spring ferns. More about the fiddlehead fern. (Note: Fiddleheads can be toxic and cause food poisoning if undercooked, but are entirely safe when cooked fully).
We encourage you to contact us to submit your favourite recipes!
Submitted by Fiddleheads' Rhiannon Nachbaur
2 cups fresh or frozen fiddleheads
Wash and prepare the fiddleheads by removing the fuzzy fronds and cutting off any dry ends. Prepare other vegetables and ginger. Preheat butter or oil in wok or sautee pan, medium heat. Stirfry the carrots and fiddleheads for 13-15 minutes (longer for frozen) until the fiddleheads and carrots are tender.
Cook longer if the fiddleheads are at all crunchy. (Note: Fiddleheads can be toxic and cause food poisoning if undercooked, but are entirely safe when cooked fully).
Add peas, mushrooms, cashews, ginger garlic and soy sauce. Add beansprouts last. Cook another 1-2 minutes until all veggies are cooked but not too soft. Serve with rice or rice stick noodles.
Submitted by V. Jeffries, Bellevue, WA, USA
Fresh Fiddlehead stalks, cleaned and clipped
Place candy melts in a microwave safe bowl. Use small amounts, 1/3 of
the bag to start.
Set microwave at 40% setting. Microwave the first time for 30 seconds. Stir melts and heat them again (now at 15 second intervals), stirring
and mushing the chocolate pieces until they are melted. Finished
consistency should be like cooked pudding.
Submitted by Fiddleheads' Rhiannon Nachbaur (Originally Printed in the Gazette in 2002)
1 frozen (or homemade) piecrust
Precook piecrust in a 350° oven. After preparing the Fiddleheads, sauté onions and Fiddleheads in olive oil for 10 minutes and place in crust. (Note: Fiddleheads can be toxic and cause food poisoning if undercooked, but are entirely safe when cooked fully).
Sprinkle cheese evenly over the top. Blend eggs, mustard, flour, cream, and pour over other ingredients. Bake at 350° for about 50 minutes. Pie is cooked when a knife inserted into the center comes out clean. This dish may be served cold, warm, or hot and goes well with violin lessons! Serves 4-6
1 1/2 cups cleaned fiddleheads, finely chopped
Melt butter and bouillon cubes in a sauce pan. Sauté onions, garlic and fiddleheads for 13-15 minutes. (Note: Fiddleheads can be toxic and cause food poisoning if undercooked, but are entirely safe when cooked fully).
Add milk and heat thoroughly; stir in cream and season to taste. Serve steaming hot with fresh rolls. Serves 6.
All fiddleheads photos by Rhiannon Nachbaur