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Sautéed Fiddlehead Ferns

by in Mar 2009
Sautéed Fiddlehead Ferns
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Total Time: 30

Yield: 6 servings

Adapted from Josh Ziskin: La Morra, 48 Boylston St., Brookline Village, MA. 617-739-0007;

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  • Kosher or sea salt
  • 1 pound fiddlehead ferns, well-rinsed and trimmed
  • 3 tablespoons vegetable oil
  • 4 shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1/4 cup white wine (optional)
  • Freshly ground black pepper
  • 1 tablespoon chopped fresh thyme (or fresh rosemary, basil, or oregano)
  • 2 tablespoon unsalted butter


Bring a large pot of generously salted water to a boil. Blanch fiddleheads 4 minutes; remove to ice water for 1 minute. Strain from water and dry well.

In a large sauté pan over medium-high heat, add oil and cook shallots and garlic until shallots are translucent. Add fiddleheads and sauté 2 minutes. Add wine and reduce until about 1 tablespoon of liquid remains. Add about 2 tablespoons of water and season generously with salt and pepper. Add herbs and butter and stir well.

Updated Tuesday, February 10th, 2009

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