Sautéed Fiddlehead Ferns

Vegetables Recipes

Preparation Time: 30 minutes

Start to Finish Time: 30 minutes

Yield: 6 servings

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

• 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.

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