Balsamic Fiddleheads

Have you guys seen/heard of fern fiddleheads? I hadn’t until about this time a year ago. A couple of my girlfriends and I went up to Maine for a girls weekend to celebrate my 30th birthday. We went out for a nice dinner and I had a risotto dish with fiddleheads.

Since that first experience with this curvey veggie, I knew I wanted to find some to cook at home for Hubby. This past weekend, at my first trip to the grocery store after our trip, I stumbled upon a basket of fiddleheads. I instantly snatched some up and headed home.

Hubby was a bit skeptical when he saw me preparing these for dinner. Once he took a couple bites, he agreed that they were a special treat. The flavor is very mild, similar to the stalk of broccoli or asparagus, but even more subtle.

I researched some techniques for cooking fiddleheads online and came up with this recipe. The sweetness from the shallot and balsamic play really well with the subtle vegetables. We both enjoyed this dish so much that I made it the next night for dinner too!

Two Years Ago: Homemade Chicken Broth and Veggie Chicken Soup in the Crockpot
Three Years Ago: Mounds Cupcakes

Print Save

Balsamic Fiddleheads

Fiddleheads are a great spring/summer vegetable to mix things up with

Yield: Serves 2

Ingredients:

1/2 lb fern fiddleheads
1 Tbsp butter
1 shallot
2 cloves garlic
1 Tbsp balsamic vinegar

Directions:

Set a medium pot of water to boil.

While water is boiling, fill a medium bowl with cool water.

Using kitchen sheers, trim the ends of the fiddleheads and toss into water.

Swirl fiddleheads around in water to wash them. Leave in bowl until water is boiling.

Once water starts boiling, add fiddleheads to boiling water. Discard bowl of water and boil fiddleheads for 5 minutes. Fill the same bowl with clean cold water and set aside.

Meanwhile, melt butter over medium heat in a medium skillet. Once butter starts to foam, add shallots and stir to coat with butter.

After the fiddleheads have boiled for 5 minutes, remove them and plunge into the bowl of cold water to stop the cooking process.

Add the garlic to the skillet and cook until fragrant, about 30 seconds. Add the fiddleheads to the skillet and cook a few minutes.

Stir in balsamic vinegar and coat vegetables. Cook another minute and serve.

    Pin It

11 Responses to “Spicy Butternut Squash, Goat Cheese and Lentil Salad”

  1. #
    1
    Shannon — November 16, 2010 at 12:18 pm

    Ooh, that sounds great!

  2. #
    2
    Emily — November 16, 2010 at 1:50 pm

    That sounds pretty incredible! Love your 5 day idea 🙂

  3. #
    3
    amanda @ fake ginger — November 16, 2010 at 4:59 pm

    That looks delicious! I wish I could convince my husband to eat squash. 🙁

  4. #
    4
    Boston Food Diary — November 16, 2010 at 5:43 pm

    LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!

  5. #
    5
    Nutmeg Nanny — November 16, 2010 at 5:53 pm

    Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!

  6. #
    6
    Megan — November 16, 2010 at 6:14 pm

    I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!

  7. #
    7
    Cara — November 17, 2010 at 1:29 am

    I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?

  8. #
    8
    Jen — November 17, 2010 at 2:29 am

    Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.

  9. #
    9
    Taylor — November 17, 2010 at 4:00 am

    This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!

  10. #
    10
    Shannon — November 17, 2010 at 3:47 pm

    i made this too and it was AWESOME 🙂

  11. #
    11
    Fun and Fearless in Beantown — November 19, 2010 at 5:34 pm

    I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!

Leave a Comment