Marinated Fiddlehead Ferns Recipe

Name: Marinated Fiddlehead Ferns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. water; 5 Tbsp. wine vinegar; 3 Tbsp. fresh lemon juice; 1/2 c. oil; 2 medium celery stalks, chopped; 1 tsp. coriander seed; 1 tsp. fennel seed; 6 whole black peppercorns; 1 1/2 tsp. salt; 3 c. fresh fiddleheads, thoroughly washed and trimmed

Servings: persons

3 c. water
5 Tbsp. wine vinegar
3 Tbsp. fresh lemon juice
1/2 c. oil
2 medium celery stalks, chopped
1 tsp. coriander seed
1 tsp. fennel seed
6 whole black peppercorns
1 1/2 tsp. salt
3 c. fresh fiddleheads, thoroughly washed and trimmed

1
Wrap the coriander, fennel and peppercorns together in 2 squares of clean cheesecloth to form a bouquet garni.
2
In a 3 or 4-quart enamel or stainless steel saucepan, combine the water, vinegar, lemon juice, oil, celery and cheesecloth bag of seasonings and salt.
3
Bring to boil, then reduce heat to low. Stir in fiddleheads and simmer partially covered for 15 to 20 minutes until ferns are tender.
4
Remove and discard the bouquet garni.
5
Drain fiddleheads and celery in colander and place in salad bowl.
6
Cool to room temperature.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 c. water, 5 Tbsp. wine vinegar, 3 Tbsp. fresh lemon juice, 1/2 c. oil, and more.

Yes, Marinated Fiddlehead Ferns falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated Fiddlehead Ferns

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