Curried Fiddleheads


Source: /node/4418
Prep time: 45 minutesCooking time: 30 minutesTotal time: 1 1/4 hours

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.

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