Curried Fiddleheads


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.

Prep Time

45 minutes

Cook Time

30 minutes


4 Servings


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


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.