Fiddleheads with Dijon Hollandaise
Hollandaise, a bit of dijon mustard, fiddleheads, and a poached egg. Save yourself the other 500 words of this post, as this is all you need.
Ingredient: Fiddleheads
Photo by Jamie Cruz
- Description –
Some of you may not be familiar with fiddleheads. They are actually a fern that hasn’t unfurled yet for the season. They are a vibrant green in color and are coiled up into a circle. I find they taste similar to asparagus. Fiddleheads are definitely a sign on Spring!
- Preparation –
Fiddleheads need to be cooked and many cooking methods work with these little guys: boiling, steaming or sauteing (after a quick safety boil/steam for good measure) are my favorite.
- Storage –
Fiddlehead Ferns are delicate and will quickly become unusable so it is recommended to eat them up as soon as possible. Be sure to store them in a plastic bag in the fridge if you are storing them for short periods of time.
- Nutrition –
Fiddleheads nutritional value is great! They are full of fiber and high in iron, contain vitamins A and C as well as being a good source of Omega 3 and 6.
Fiddleheads are pleasing to the eye. This is a sculpture of a fiddlehead at the Saint John Arts Centre in New Brunswick, Canada by a sculptor named Jim Boyd. Who knew?
Recipes Using Fiddleheads
Fiddlehead Tartine
The tartine would be fabulous drizzled with Hollandaise. Simple and flexible in ingredients, just the way we like it!
