Fiddleheads With Sundried Tomatoes, Onions and Garlic |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Fiddlehead ferns are earthy goodness having a flavor similar to asparagus and are available from April through July in many specialty markets. Ingredients:
2 cups fiddlehead ferns |
2 teaspoons vegetable oil or 2 teaspoons butter |
1/2 cup diced onion |
1 tablespoon diced sun-dried tomato packed in oil |
2 garlic cloves, thinly sliced |
1 teaspoon fresh diced parsley |
1/4 teaspoon red pepper flakes (optional) |
Directions:
1. Trim and rinse fiddleheads, removing any brown ends or mushy parts.
2. In a large pot bring 2 quarts salted water to a boil. Add fiddleheads and cook 1 minute. Drain and rinse with cold water.
3. In a large frying pan, heat oil over medium-high heat. Saute onion for 3 minutes.
4. Add fiddleheads. Cook, stirring, until they start to brown, about 5 minutes. Add tomatoes, garlic, parsley and red pepper flakes, stirring, until garlic is fragrant and just starting to color, about 1 minute. Salt or squeeze lemon to taste. Serve immediately.
|
|