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

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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.

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13 Responses to “Homemade Green Bean Casserole”

  1. #
    1
    Cathy B. @ Brightbakes — December 7, 2010 at 12:05 pm

    wow..great to see a green bean casserole with ingredients that are actually found in nature! 🙂 thank you!
    love,
    cathy b.

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    2
    Carolyn — December 7, 2010 at 12:16 pm

    I think this homemade version has to beat the pants off the one with canned mushroom soup. I mean, with portobellos and shitakes? Yes please!

  3. #
    3
    Fun and Fearless in Beantown — December 7, 2010 at 1:48 pm

    I’ve only tried the “classic” green bean casserole for the first time like a month ago and I’m definitely recreating it this weekend – cream of mushroom and all! Yours, however, looks gourmet and unprocessed!

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    4
    Sinful Sundays — December 7, 2010 at 2:08 pm

    i’ve never had Green Bean casserole and want to try it so badly! I may just make the processed version to see how it tastes. Yours looks way more fabulous than I could probably ever get mine to be!

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    5
    Boston Food Diary — December 7, 2010 at 2:26 pm

    Yummmmm- well done in getting rid of the processed sections and going for the natural approach!!!! Looks delicious!

  6. #
    6
    Melissa — December 7, 2010 at 3:36 pm

    I’ve never had green bean casserole but this makes me want to try it! Yours looks really good.

  7. #
    7
    stephchows — December 7, 2010 at 5:00 pm

    home made green bean casserole! I didn’t know it was possible! 🙂 Personally I’m in the hate category… but I’d be willing to try this version 🙂

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    8
    Shannon — December 7, 2010 at 5:52 pm

    definitely looks better than the “traditional” version!!

  9. #
    9
    Shannon — December 8, 2010 at 2:30 pm

    Oooh, I am so excited about this! A friend requested green bean casserole for a small holiday party that I’m hosting, but I really, really didn’t want to make the regular version of it. This is perfect!

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    10
    sabjimata — December 8, 2010 at 9:50 pm

    everything’s better homemade!

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    11
    Lulu — December 19, 2010 at 2:42 pm

    This sounds like a very useful veggie side dish come the post-Xmas dinners. I did notice recently that oriental shops also sell roasted shredded crispy onions, if you find yourself very short of time one day (they are not expensive).

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    12
    Stella — November 17, 2013 at 11:01 pm

    Definitely the best green casserole recipe! I’ve been making Alton s recipe for years.

    • beantownbaker — November 24th, 2013 @ 5:51 pm

      Isn’t it great?!?

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