Fiddleheads Sauteed In Garlic Lemon Butter Sauce
Fiddleheads are a huge staple in the Northeast, particularly the state of Maine. They can be found in the woods and along water in early spring. Getting to them quick enough can be challenging! A Fiddlehead is a baby fern just starting out. They grow curled up tightly and the more they grow, the more they open up. This can happen virtually over night.
They are often compared to asparagus in terms of flavor. Whether you are trying them out for the first time or have been eating them for years you will love this recipe!
This recipe serves 4 as a side.
Prep Time 10 min | Cook Time 15 min | Total Time 25 min
- 1 lb Fiddleheads , cleaned and trimmed
- 2 tablespoons real butter
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 cup skim milk
- 1/2 lemon
- Salt & pepper
- Heat a skillet over medium low.
- Add the butter, olive oil and minced garlic. Mix well. Cook for about 3 minutes to infuse the garlic flavor into the butter.
- Add the milk and fiddleheads. Sprinkle with a pinch of salt & pepper.
- Bring to a boil, reduce to simmer and cover for 10 minutes. Cook until fork tender.
- Remove from heat, squeeze lemon juice over the top. I love to use my lemon press for this. Salt & pepper to taste.
Want another classic Maine recipe ? Try our Grilled Lobster Tails & Corn !