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How do you serve fiddleheads recipe

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How do you serve fiddleheads recipe

Trim the brown ends from the fiddleheads having a sharp knife. (This discoloration is because natural oxidization as when apple is cut). Wash the merchandise in cold water, using several water changes, quickly swishing the fiddleheads about. Bring a pot water to some energetic boil (use about 3 cups water for every pound). Add some fiddleheads towards the boiling water and simmer until just tender (12-fifteen minutes). Drain and serve with butter, pepper and salt to taste. Vinegar could also be used. A cheese or hollandaise sauce over fiddleheads, offered with fish or chicken is scrumptious!

How You Can HOME-FREEZE FIDDLEHEADS:

Wash and trim the ends of fiddleheads as described above. Bring a pot water to some hard boil. (Enough water to totally cover fiddleheads). Place fiddleheads in boiling water (utilizing a wire basket is much more convenient). When water begins to boil again here we are at one minute. Drain and immediately plunge fiddleheads into cold or cold water until they're completely awesome. Place fiddleheads in freezer bags, add cold water to pay for. Squeeze lightly to get rid of air bubbles (this can help prevent freezer burn). Seal the freezer bags or containers and put them in freezer, keep a minimum of 1 " between your bags to facilitate faster freezing.

P.S. You shouldn't be alarmed if you notice your cooking water turning dark with items of frond onto it. This really is normal. Actually, should you strain water, it might be put into home-made soups. Offering all of them with many nutrients and good flavor.

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