Sauteed Fiddleheads

So, once again, the preparation for this was taken from Closet Cooking.com so check it out and see what the fuss is about!

Sauteed goodness is coming up for these little curlicues! The tart went fast at my parents’ house so the second dish would be an easy one I figured, they were basically already done. For blogging sake though I will act like I had to start over from square one.

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You can really see how nasty they were before the soak with all the muck that rose up to the top. Again, make sure you clean them well and blanch them to remove any bitterness. It was also suggested to trim the ends but I never really got a definitive answer as to what exactly to trim off so I left some super short and some super long. I couldn’t tell a big difference either way.

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The easy part was throwing oil and garlic in a pan and letting these soak up that goodness. There is nothing more fantastic than that point when garlic just starts to become fairly fragrant in a pan of oil. It smells fantastic and it always makes my mouth water even thinking about it.

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The fiddleheads don’t take long to cook. I tossed them with some salt, pepper and lemon and tried them out.

Nope. Not a huge fan.

The tart had cheese, onions and dough and you can’t go wrong with that. This wasn’t as vibrant as I thought it would be. My dad told me he thought it tasted “fresh” but I have had asparagus pulled straight from the garden and that makes me think fresh. I fear I may have boiled them too long. That is the problem or the taste is so subtle that I felt like I was eating mushy greens I’ve tried to jazz up.

Well, bummer.

 

Author: Olivia O.

East Tennessee native with an interest in food and trying new things.

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