Lemony Fiddleheads in Vegan Butter
Servings: 2 side dishes
Calories: 83kcal
Cost: $2.14 per serving
This simple five-ingredient recipe can only be made during the short fiddlehead season, so pick up some fresh fiddleheads today for a delightful side dish.
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Ingredients
- ½ lb fiddleheads, cleaned (see Note 1
) - 1 tbsp vegan butter
- ¼ tsp fine salt or 1/2 tsp kosher salt
- ¼ tsp black pepper
- ½ lemon's worth of juice (around 2 tbsp)
Instructions
- Bring a pot of water to a boil. Add 1/2 lb fiddleheads, cleaned and simmer for 10–15 minutes (see Note 2
). - Drain fiddleheads and rinse in cold water.
- Melt a pat of 1 tbsp vegan butter in a saucepan on medium heat. Add drained fiddleheads and sauté for a few minutes.
- Turn off the heat and stir in 1/4 tsp fine salt or 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 lemon's worth of juice.
Notes
- Make sure to clean your fiddleheads well. Per Health Canada's guidelines, I rinsed mine a few times in cold water and trimmed off any discoloured areas. If there's any papery husks on the ferns, make sure to remove those too. Luckily, the fiddleheads I bought from Sobeys didn't have any husks.
- According to Health Canada, fiddleheads should be boiled for 15 minutes. On the other hand, John Mickel of the New York Botanical Garden says that just 5 minutes is sufficient. I personally went for a happy medium of 10 minutes, which still preserved the nice bright green colour and definitely didn't give me food poisoning.
Nutrition
Calories: 83kcal | Carbohydrates: 8g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 240mg | Potassium: 441mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 4371IU | Vitamin C: 36mg | Calcium: 38mg | Iron: 2mg