📋 Cheesy Sautéed Fiddleheads Recipe

Cheesy Sauteed fiddleheads in a pan with a white spatula

5 from 1 vote

📋 Cheesy Sautéed Fiddleheads Recipe

This unique and delicious Cheesy Sautéed Fiddlehead recipe is simple and easy side dish with parmesan cheese, feta cheese, garlic and dill. And it's both gluten-free and Weight Watchers friendly.

Course Side Dish

Cuisine American, Canadian, North American

Keyword cheese, fiddleheads, sauteed

Special Diet Gluten-free

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 128kcal

Author Terri Gilson

Equipment

Ingredients

2 lbs fresh fiddleheads (you can also use frozen previously blanched fiddleheads)
1 ½ tablespoon olive oil
1 cup feta cheese * I use light/low-fat
¼ cup parmesan cheese * I use light/low-fat
4 cloves garlic
3 tablespoon fresh dill *substitute 1 ½ tablespoon dry dill

US Customary - Metric

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Instructions

Cook the fiddleheads

Rinse the fiddleheads, remove any papery brown skin from the tops, and then slice off as much of the brown parts on their ends as you can. Fill a large bowl with cold water and put the fiddleheads in there for a few minutes, swishing them around with your hands to remove any dirt. * I rub the coils to loosen any dirt as well. Discard the water and repeat this process
Add fiddleheads to a pot of cold water.
Bring to a boil and boil for at least 10 minutes, but not longer than 15 minutes.
Drain and pat dry. * They will be a little darker green in color. They are now ready to sauté.

Sauté the Fiddleheads

Heat oil over medium-high heat in frying pan on stovetop, add garlic and sauté for 2-3 minutes.
Add cooked fiddleheads, parmesan cheese, feta cheese and dill and sauté for an additional 7-8 minutes approximately.
Serve hot.

Notes

Storage:

Store these sauteed fiddleheads in the fridge for 3-4 days. It's best to eat them within a few days for maximum freshness and quality!

I do not recommend freezing this recipe after it's sauteed with the cheese.

However, you can blanch and freeze fiddleheads prior to making this dish (see instructions above and in recipe card)

Expert Recipe Tips:

The "Triple Rinse" Secret: Fiddleheads grow close to the ground and can be quite sandy. I recommend the "swish and dump" method in a large bowl of water at least three times to ensure they are perfectly clean.
Don't Skimp on the Boil: While we usually like "tender-crisp" veggies, fiddleheads are the exception. You must boil them for at least 10 minutes to ensure they are safe to eat.
The "Lacy" Parmesan Hack: For a professional finish, sprinkle the (fresh) parmesan directly onto the hot surface of the skillet around the fiddleheads. It will create crispy, golden "cheese lace" that looks beautiful on the plate.
Acid is your Friend: Fiddleheads have a deep, earthy flavor (like a mix of asparagus and broccoli). A squeeze of fresh lemon juice at the very end brightens the whole dish and makes the feta pop!

Nutrition