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Sauteed Fiddleheads

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Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

3 cups

Updated: Oct. 14, 2023
Two years after we moved into our new home, my cousin and his wife came by for a visit. She pointed out the fiddleheads to me. I didn't realize they were edible! Now I make sauteed fiddleheads when they are in season because my husband really enjoys them. —Lorraine Caland, Shuniah, Ontario
Sauteed Fiddleheads
Sauteed Fiddleheads Recipe photo by Taste of Home
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Ingredients

  • 1 pound fiddleheads, trimmed
  • 1/4 cup butter
  • 2 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a large saucepan, place a steamer basket over 1 in. of water. Place fiddleheads in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 10-12 minutes.
  2. In a large skillet, melt butter over medium heat; add fiddleheads. Cook and stir until edges begin to brown, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in lemon juice, salt and pepper.
Sauteed Fiddleheads Tips

How do you prepare and trim fiddleheads?

If you're just starting to learn about fiddlehead ferns, you'll find that they are fairly easy to prepare and cook. Cook them as soon as you can after harvesting. Start by removing any papery husks around the curled heads, and trimming off any extra long or discolored stems. After trimming, rinse away the dirt in cold running water. If they are extra dirty, let them soak for 10 to 15 minutes.

Can you skip steaming the fiddleheads?

The short answer is no. Fiddleheads need to be boiled for 15 minutes or steamed for 10 to 12 minutes, even if they are later sauteed or roasted. This reduces the risk of foodborne illness.

What else can you use to season fiddleheads?

Saute or roast fiddleheads with your favorite aromatics like garlic, onion, ginger or fennel. Then, season with herbs like basil, thyme or cilantro. If you aren't sure how to choose the right herbs for what you are cooking, our guide to cooking with fresh herbs can help create delicious combinations!

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

3/4 cup: 145 calories, 12g fat (7g saturated fat), 31mg cholesterol, 388mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 5g protein.