Tuesday, May 14, 2013

Fiddleheads and Fennel with Bacon and Chives

Fresh spring fiddleheads are one of my favourite green vegetables.  Fiddleheads are the curled ends of a wild Ostrich Fern. They are only available in the spring and are absolutely divine!  I cooked them in bacon grease with fennel, which gave them a wonderful flavour.  


40-50 fiddleheads, washed and brown fuzz removed
1 fennel bulb, tops removed and sliced
5 slices bacon, cut into lardons
2 cloves garlic, diced
coarse salt & fresh ground pepper to taste
2 tablespoons fresh chives, sliced


In a large saucepan over medium heat cook bacon.  Once browned place on a paper towel and set aside.

In the same saucepan with the bacon grease add fennel and garlic.  Saute for 2-3 minutes before adding the fiddleheads, salt & pepper.  Cook for 5 minutes.

Remove from heat, plate and top with chives.    

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