How to Prepare Fiddleheads
Use your fingers or a vegetable brush to remove as much of the brown paper husk as possible. Wash the fiddleheads in several changes of cold water to remove dirt and any remaining husk. Trim off woody stems before cooking.
Fiddleheads are best enjoyed when simply prepared. Try one of these methods.
How to Boil: Cook in a generous amount of salted boiling water for 10-15 minutes. Drain in a colander and serve with a drizzle of olive oil or melted butter, and a squeeze of fresh lemon juice.
How to Steam: Place in a steamer basket over boiling water for 20 minutes, or until tender. Serve with a drizzle of olive oil or melted butter, and a squeeze of fresh lemon juice.
How to Sautée: Melt butter in a skillet over medium heat. Add boiled or steamed fiddleheads, and cook 1 to 2 minutes on each side, until golden brown. Season with salt and pepper to finish.
Important: Health Canada advises against consuming raw or undercooked fiddleheads, as this may result in symptoms of food poisoning such as nausea and upset stomach.