Steamed Fiddlehead Ferns

Fiddlehead Fern
MmeEmil / Getty Images
  • 15 mins
  • Prep: 10 mins,
  • Cook: 5 mins
  • Yield: Makes 4 Servings
Ratings

By Molly Watson

Updated 12/01/17

Lightly steaming fiddlehead ferns lets them keep just a bit of crispness while also bringing out their fresh, grassy flavor. This is a time to use high-quality, fresh butter since it has its own clean, spring flavor to compliment the steamed fiddleheads.

Note: A serving of lightly cooked fiddleheads is fine for most people, but too many of them can cause some digestive trouble for those with sensitive stomachs and some authorities recommend only eating fully cooked fiddleheads.

What You'll Need

  • 1 pound fiddlehead ferns
  • Garnish: butter
  • Fine sea salt (to taste)
  • Freshly ground black pepper (to taste)

How to Make It

  1. Trim and rinse fiddleheads, removing any brown ends or mushy parts.
  2. In a large pot, bring 1 inch water to a boil. Put fiddleheads in a steamer basket or insert and place above boiling water. Cover and cook until fiddleheads are tender but still faintly crisp, about 5 minutes.
  3. Drain and serve hot with butter, salt, and pepper to taste.
Nutritional Guidelines (per serving)
Calories 186
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 80 mg
Carbohydrates 35 g
Dietary Fiber 2 g
Protein 10 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)