Curried Fiddleheads

Summary

Yield
Servings
Source/node/4418
Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes

Description

Fiddleheads are the coiled tips of the ostrich fern. They are harvested wild along the streams and rivers in Vermont in April. They have a nutty flavor with a texture similar to asparagus.

Ingredients

3 cups
fiddleheads
3 tablespoons
butter
2 tablespoons
flour
1 cup
milk
1/3 cup
shredded coconut (unsweetened)
1  
onion
2 cloves
garlic
1 tablespoon
ginger
1 tablespoon
curry powder
1 cup
cashews (roasted)
   
chives

Instructions

Wash fiddleheads well in several rinses, removing all of the papery chaff covering. Cook fiddleheads in lightly salted water for 5 minutes; drain and set aside.

In a skillet, melt 2 Tbs. of the butter. Add flour and sauté until brown. Very slowly, stir in milk and shredded coconut, mixing well with a whisk. Cook over low heat until sauce thickens to desired consistency. 

In another skillet, sauté onion and garlic in remaining 1 Tbs. butter. Add fiddleheads and curry powder.  Cook together a couple of minutes to merge the flavors.

Garnish with roasted cashew and chopped chives. Serve over rice.