|Prep time||45 minutes|
|Cooking time||30 minutes|
|Total time||1 hour, 15 minutes|
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.
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 Tbsp 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, ginger, and garlic in remaining 1 Tbsp 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.