Wednesday, May 12, 2010
When S saw the green spirals, his reaction was "Hey, those look like they are vegetables from an Enid Blyton book!" I couldn't agree more and they even had a name to match - fiddlehead fern. Don't they sound like they belong to the Magic Faraway Tree?
Fiddlehead fern and morel mushrooms appear to be all the rage because they are in season. S and I had never tried fiddlehead fern before and morels are not so common either, so we decided to try them together. I stuffed the chicken I had planned to for dinner back in the fridge since I read that the fiddleheads should be cooked on the same day you buy them.
To prepare fiddlehead ferns, rinse them over several changes of water. Then put them in a pot of boiling water for about 5-7 minutes. These steps will remove the toxins in them. Immediately submerge in a bowl of cold water after removing from the heat, to keep the pretty green color.
I don't quite have a recipe. I just made a potato salad with less dressing. Saute the morels with butter and garlic. Do the same with the fiddleheads. Mix them together and sprinkle with pine nuts and slices of spring onion.