Sautéed fiddleheads [Recipe]


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The season for fiddleheads is ridiculously short, but if you can get your hands on some, grab as many as you can so you can make this recipe for sautéed fiddleheads and vacuum pack the rest for later use. They also are quite tasty when pickled with dill and garlic.



  • 3 cups of fiddleheads, stem ends trimmed
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 large cloves garlic, thinly sliced
  • Kosher salt to taste
  • Cracked black pepper to taste
  • Shaved parmesan (optional)




  • Trim the ends of the fiddleheads and blanch them in boiling water until they are bright green, usually no more than 4 minutes. Watch closely so you don’t end up with mushy fiddleheads.
  • Melt the butter in a skillet and add the olive oil. Add the garlic and just sauté until translucent. Add the fiddleheads and sauté for about 10 minutes, so they get crispy.
  • Season to taste with salt and pepper. If using the shaved parmesan add the salt after you taste it with the cheese.


When Pattie Lazarus is not in her kitchen making wonderful food, she is helping to save homeless animals with Our Best Friends Rescue and helping spread awareness about the need to spay and neuter dogs and put an end to puppy mills.