| Prep: 15 mins | Cook: 15 mins – 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 106 | 8g | 1g | 11g |
| sugars | fibre | protein | salt |
| 5g | 4g | 3g | 0.37g |
As the sun dips down behind the majestic mountain ranges of Montana, I find great pleasure in crafting my favorite dish inspired not only by the rich, hearty flavors of rancher’s favorites but also by the intriguing subtleties of Native American cuisine. This beautiful burst of flavors in a bowl, known as Steamed Vegetable Fern with Lemongrass, transports me right back to those sprawling landscapes.
Rooted in tradition, perfumed by lemongrass
Fern vegetables, or what some people fondly refer to as fiddleheads due to their resemblance to the head of a fiddle, are a true delight in Montana. Combined with the fragrance of lemongrass and the benefits of garlic, this dish is both delicious and nutrient-rich, contributing to a healthy diet. The addition of olive oil brings monounsaturated fats into the mix, offering not only a heart-healthy benefit but also a smooth textural counterbalance to the crisp vegetables.
Culinary Harmony
In this dish, I love how the robust heartiness of the ferns meets the heady aroma of the lemongrass, creating a subtle symphony of flavors, further adorned by a cascade of soy and oyster sauce. I find the optional suggestions of a hint of sugar and a sprinkling of red pepper flakes greatly enhance the final product, dialing up the gustatory pleasure.
While the title Steamed Vegetable Fern with Lemongrass might suggest a dish purely of Eastern influence, I find it works well with the bison burgers and venison steaks that are key staples of Montana cuisine. It adds a vibrant, fresh component to these classic dishes, and its unique taste profile can easily stand up to a sturdy huckleberry pie, offering a beautiful balance to any dining experience.
All in all, this recipe is more than just a list of ingredients; it’s a carefully crafted melody of flavors, a love song to my Montana roots, and a nod to the influences that inspire my culinary journey. Check out the full list of necessary ingredients here.
What You’ll Need
- 2 lbs Vegetable fern (Fiddleheads)
- 5 stalks of Lemongrass
- 3 cloves of Garlic, minced
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster sauce (optional)
- 1 tablespoon Sugar
- Salt to taste
- 1/2 cup Vegetable stock
- 1 Lime, juiced
- 1 teaspoon Red pepper flakes (optional)
Method
Step One
The first step involves prepping your vegetables. Rinse the vegetable fern (fiddleheads) under cold water to remove any dirt or grit, then pat dry. Likewise, carefully wash the lemongrass stalks under water, then slice them into 3-4 inch long pieces.
Step Two
Preheat a large pan on medium heat, then add the olive oil. Once the oil is warm, add in the minced garlic and sauté until it begins to brown, stirring frequently to prevent burning.
Step Three
Add the vegetable fern (fiddleheads) to your pan, stir, and then cover the pan for about 5-7 minutes, allowing them to cook and soften slightly. Be sure to stir often to ensure they cook evenly.
Step Four
Pour in the soy sauce, oyster sauce, and vegetable stock into the pan. Add the sugar and a pinch of salt. Mix until the sauces and seasonings have combined well.
Step Five
Add the lemongrass stalks and red pepper flakes to the pan, if you’re using them. Stir and then cover the pan, allowing the flavors to meld together for about 10-15 minutes.
Step Six
Once it’s done, turn off the heat and squeeze in the lime juice. Stir for one last time to spread the lime juice throughout. Do a taste test and adjust salt if needed then serve warm.
