Recipe Archives->Vegetables->Fiddleheads 06

HOW TO COOK FIDDLEHEADS

Trim the brownish ends of the fiddleheads with a sharp knife.  (This
discoloration is caused by natural oxidization as when apple is
cut).  Wash the product in cold water, using several water changes,
briskly swishing the fiddleheads about.  Bring a pot of water to a
vigorous boil (use about 3 cups water for each pound).  Add the
fiddleheads to the boiling water and simmer until just tender (12-15
minutes).  Drain and serve with butter, salt and pepper to taste.
Vinegar may also be used.  A cheese or hollandaise sauce over
fiddleheads, served with fish or poultry is delicious! --


HOW TO HOME-FREEZE FIDDLEHEADS

Wash and trim the ends of fiddleheads as described above.  Bring a
pot of water to a hard boil.  (Enough water to completely cover
fiddleheads).  Place fiddleheads in boiling water (using a wire
basket is more convenient).  When water starts to boil again; time
for 1 minute.  Drain and immediately plunge fiddleheads into very
cold or ice water until they are completely cool.  Place fiddleheads
in freezer bags, add ice cold water to cover.  Squeeze gently to
eliminate air bubbles (this helps prevent freezer burn).  Seal the
freezer bags or containers and place them in freezer, try to keep
at least 1 inch between the bags to facilitate quicker freezing.
P.S.  Don't be alarmed when you see your cooking water turning dark
with bits of frond on it.  This is normal.  In fact, if you strain
the water, it may be added to home-made soups.  Supplying them with
many nutrients and good flavor.

Printable version: fiddleheads06.txt.