1 cup fiddleheads, thoroughly washed
2 cups water
2 tbsp olive oil
1 clove garlic minced
½ tsp red chili flakes
1 small shallot, diced
½ dried thyme
½ vegetable stock
Sea salt and freshly ground pepper to taste
1 tbsp fresh parsley, minced
1. In a saucepan bring salted water to a boil and add fiddleheads. Cook for 5 minutes.
Drain and place in ice cold water to blanche for 1 minute. This will reserve the bright green
colour of the fiddleheads. Drain, pat dry, and set aside.
2. In a medium skillet on medium heat, heat olive oil, red chili flakes, garlic, and shallots for
2 minutes watching not to burn the garlic
3. Add thyme and vegetable stock and cook for another 2 minutes before adding the fiddleheads.
4. Cook for another 2 minutes and then add sea salt, pepper, and parsley. Stir through and
Are you on the creamy potato salad side or the non-creamy vinaigrette potato salad side? I am a big fan of dijon mustard and olives. I always make a little extra dressing to leave in the fridge for a salad the next day.