Thursday, May 26, 2011

I Hear Violins

It's springtime and that means that the fiddleheads are ready! Fiddleheads are actually the baby fronds of ferns, which are used as a vegetable. Apparently, they are high in omega fatty acids and  fiber. In any case, don't be afraid to pick up a few handfuls, of this odd-shaped vegetable, the next time you're in the grocery store.

Simply wash the fiddleheads thoroughly to remove any 'gunk' (a technical culinary term for dirt and debris). I also like to cut off a little bit of the ends that have gone slightly brown.

Now, fiddleheads can be boiled, fried, steamed, sautéed or cooked in anyway. However, the best way to cook any vegetable is to put them in a lined baking sheet, cover them in olive oil and sea salt, and bake them. 375° F is a good temperature to cook these veggies.

Simply bake them until they are, well, done. (They're vegetables, not rocket science.) I like to cook them so that they are tender, but still retain a little crunch.

Once cooked, they have a flavour similar to green beans with a nutty kick. You can serve them on the side of any meal.

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