Balsamic Fiddleheads
Have you guys seen/heard of fern fiddleheads? I hadn’t until about this time a year ago. A couple of my girlfriends and I went up to Maine for a girls weekend to celebrate my 30th birthday. We went out for a nice dinner and I had a risotto dish with fiddleheads.
Since that first experience with this curvey veggie, I knew I wanted to find some to cook at home for Hubby. This past weekend, at my first trip to the grocery store after our trip, I stumbled upon a basket of fiddleheads. I instantly snatched some up and headed home.
Hubby was a bit skeptical when he saw me preparing these for dinner. Once he took a couple bites, he agreed that they were a special treat. The flavor is very mild, similar to the stalk of broccoli or asparagus, but even more subtle.
I researched some techniques for cooking fiddleheads online and came up with this recipe. The sweetness from the shallot and balsamic play really well with the subtle vegetables. We both enjoyed this dish so much that I made it the next night for dinner too!
Two Years Ago: Homemade Chicken Broth and Veggie Chicken Soup in the Crockpot
Three Years Ago: Mounds Cupcakes
Balsamic Fiddleheads
Fiddleheads are a great spring/summer vegetable to mix things up with
Yield: Serves 2
Ingredients:
1/2 lb fern fiddleheads
1 Tbsp butter
1 shallot
2 cloves garlic
1 Tbsp balsamic vinegar
Directions:
Set a medium pot of water to boil.
While water is boiling, fill a medium bowl with cool water.
Using kitchen sheers, trim the ends of the fiddleheads and toss into water.
Swirl fiddleheads around in water to wash them. Leave in bowl until water is boiling.
Once water starts boiling, add fiddleheads to boiling water. Discard bowl of water and boil fiddleheads for 5 minutes. Fill the same bowl with clean cold water and set aside.
Meanwhile, melt butter over medium heat in a medium skillet. Once butter starts to foam, add shallots and stir to coat with butter.
After the fiddleheads have boiled for 5 minutes, remove them and plunge into the bowl of cold water to stop the cooking process.
Add the garlic to the skillet and cook until fragrant, about 30 seconds. Add the fiddleheads to the skillet and cook a few minutes.
Stir in balsamic vinegar and coat vegetables. Cook another minute and serve.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These look great – I did a pumpkin lasagna a while ago and loved it so I know these have to be amazing!
Pam @ From Apples to Zucchini
the rolls are so cute!!! they look delicious!
I have been bookmarking all of your butternut squash recipes, but this one is going to the top of the list! The goat cheese is the perfect flavor accompaniment.
Yay! Another recipe to add to my to-make list. It’s great that you can freeze this because my fiance doesn’t like butternut squash. I can make the whole thing for myself and take it for lunches!
So delicious! I’m loving this week long butternut squash event…so many tasty recipes!
Awesome and delicious-looking idea! I love lasagna that’s different from the typical and butternut squash is perfect!
Sues
I’ve never though of squash rolled up in lasagna noodles–love the idea!!
Delicious use of the squash. I love this lasagna rolls.
I like lasagna rolls too – so much more fun than a traditional lasagna. I like the simplicity of this recipe too. Sounds delicious. I’d love to see you improve Martha’s butternut mac and cheese!!
These lasagna rolls look ADORABLE! I love the idea of a freezer meal party!
what a fabulous idea for freezer meals! and these sound DELISH 🙂
I made these again a few weeks ago – I almost forgot how delicious they are! I love that you subbed in the Greek yogurt and goat cheese, mmm 🙂
I’m making a meatless alternative with a spinach bechamel sauce… Although I do love bacon…
beantownbaker — January 27th, 2013 @ 4:08 pm
That sounds delicious. Let me know how it turns out!
Do you have any idea of the calorie count in these? They look phenomenal!
beantownbaker — November 7th, 2013 @ 7:31 pm
Sorry I don’t calculate nutritional information for my recipes. There are some online tools that you can use to do so yourself if you’re interested.