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May 14, 2009
Ah! Finally, I am able to post fiddleheads or paku as it has been available at the supermarket for the past week. Fiddleheads are the curled-up frond of the ostrich fern, found in open fields or marshy areas in early spring. During off season, they are readily available at the frozen section of your favourite grocery stores. This vegetable is also available in the Philippines during rainy season but is not as popular as in North America. Some people say that they taste like asparagus, but I think they are a bit different and “wilder” in taste and texture. My wife used to just blanched it with boiling water and serve it with just tomatoes and patis. Also, in my previous post, I used fiddleheads in chicken noodle soup. But today, I’ll prepare them as fusion recipe, Sauteed Fiddleheads with Cranberries & Maple syrup. Thanks to Aida and Clair for picking fiddleheads for my recipe today.
Long-stemmed fiddleheads
short-stemmed fiddleheads
Blanched Fiddleheads & White Asparagus with Tomatoes & Patis
Sauteed Fiddleheads with Cranberries & Maple Syrup
Sauteed onions and cranberries bring out the taste of fiddleheads
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