What to do with Fiddleheads?

Everything seems so topsy-turvy at the market, Fiddleheads usually appear first in the season before almost anything else yet this year they are appearing after strqwberries and Sugarsnap Peas!

I picked these up from Berried Treasures this week, mostly because I was excited to see them not because I had any idea of how I was going to cook them.

In the past I’ve tried battering and deep-frying them (big mistake), sauteing them with garlic, pickling them, poaching them and putting them in a salad with lemon juice, hazelnuts and Chevre…yet none of these preparations thrilled me.  The salad was Okay, but nothing too exciting.

Could it be that these, first of the season, funny looking, green, crunchy vegetables are not really my favorite thing?  Or is it that I just haven’t found the right recipe yet?

If I had to describe them I’d say Fiddleheads tasted like a strong-tasting asparagus.  So maybe I should be roasting them and slathering them with hollandaise or poached eggs?

After years of trying I thought I would throw this out there:   Do you have a great Fiddlehead recipe?  I’d love to hear what it is, please write me your recipe in the comments and the best one I will make and re post with pictures of my recreation attempts.  Don’t delay the season is very short!

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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