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Spring Vegetables with Fiddlehead Ferns
New Brunswick — Mother recipe · en it
This traditional New Brunswick dish is enhanced with fiddlehead ferns, known as pronged fiddleheads, which offer a unique flavor and a subtly crunchy texture.
⏱️ 30 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 200 g of fiddlehead ferns
- 200 g of spring vegetables (zucchini, carrots, green peas)
- 2 onions
- 2 cloves of garlic
- 300 ml of olive oil
- 100 ml of vegetable broth
- salt and pepper to taste
- 200 g of potatoes
- 100 g of green beans
- 100 g of carrots
- 100 g of zucchini
- 100 g of green peas
Method
- Thoroughly clean the fiddlehead ferns and cut them into pieces.
- Wash and cut the spring vegetables into pieces.
- In a pan, sauté the garlic and onions in olive oil.
- Add the spring vegetables and cook for 5-7 minutes.
- Add the fiddlehead ferns and cook for another 3-4 minutes.
- Pour in the vegetable broth, add salt and pepper, and cook for another 5 minutes.
- Add the cubed potatoes and green beans, and cook for another 10-12 minutes.
- Serve hot, garnished with a sweet spring salad.
The story
Fiddlehead ferns were introduced to New Brunswick by Scottish and Canadian pioneers, who used them as an autumnal flavor even though they are actually a spring vegetable.
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