Sautéed Fiddleheads

How to Make Sautéed Fiddleheads

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1. Rub the fiddleheads between your hands to remove the brown papery husks, and trim any brown ends off the stems.

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2. Wash them in several changes of cold water until the water stays clear.

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3. Boil the fiddleheads in a large pan of salted water for 15 minutes, then drain and discard the water.

   Mark done Start 15 min timer

4. Melt the butter in a frying pan over medium heat and cook the garlic for 30 seconds, until fragrant.

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5. Add the boiled fiddleheads, salt and pepper and sauté for 3 to 4 minutes, tossing, until glossy and hot.

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6. Take off the heat and toss with the lemon zest and juice. Serve at once.

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Tips for Making Sautéed Fiddleheads

• Boil them for the full 15 minutes and discard the water. This is Health Canada advice and it applies even if you plan to sauté them afterwards.
• Wash them thoroughly. Each frond has papery brown scales tucked into its curl, and several rinses remove them.
• Use ostrich fern fiddleheads, the kind sold for eating in Canada. Other ferns, bracken in particular, are not recommended, so buy from a supplier you trust.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Sautéed Fiddleheads

• Baked salmon
• Roast chicken
• Boiled new potatoes

Storing & Reheating Sautéed Fiddleheads

Best eaten fresh. Keeps in the fridge for up to 3 days after cooking. Raw fiddleheads keep for a few days in the fridge. Freeze them only after boiling them for the full 15 minutes, for up to 3 months.

Sautéed Fiddleheads FAQ: Common Questions

Sautéed Fiddleheads Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.