Don’t be afraid to try fiddlehead ferns! Their bitterness, crunchiness and short-term availability make them something to look forward to every spring.
Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients
- 2 cups fiddlehead ferns (trimmed)
- 1 medium lemon (zested and juiced)
- 3 tablespoons capers (optional)
- 1 tablespoon coconut oil or ghee (melted)
- 1/4 teaspoon sea salt
Directions
| Step 1 | |
| Preheat oven to 400F. | |
| Step 2 | |
| Coat inside of 9″x13″ roasting pan with ghee or coconut oil. | |
| Step 3 | |
| Bring a medium pot of water to a boil. Blanch fiddleheads for 2 minutes. Drain and plunge into an ice water bath or cold water to stop cooking. | |
| Step 4 | |
| Drain. Toss with lemon juice, oil, capers and salt. | |
| Step 5 | |
| Place in pan and roast for 12-15 minutes, until lightly browned and crisp around the edges. | |
See Also
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