Fiddlehead recipe

Fiddlehead season is brief, so stock up on the gorgeous green curlicues when you see them at your local market or grocery store. Before devouring these small springtime treats.


1-pound fiddleheads.

2 tablespoons mustard oil.

2 cloves garlic.

2 medium potatoes.

½ tablespoon turmeric.

1-2 green chili.

Salt and pepper to taste


Start by removing the brown husk as much as you can. Wash your fiddleheads a few times in cold water to remove the remaining husk and dirt

Fiddleheads should be boiled for 15 min. before being used to stir-fries, frittatas, or any other recipe. Alternately, steam them for 10-12 min.

Heat the mustard oil in a pan over medium heat.

Add in the potatoes along with green chili and turmeric, and continue cooking the potatoes for 5 min until the potatoes are golden and crisp.

Now the potatoes are crisp add salt, and ginger paste to the potatoes and sauté for a minute.

Add in the drained fiddleheads and cook for another 2 minutes.

Your delicious Fiddlehead is ready to eat, Enjoy.

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