| Prep: 15 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 29g | 12g | 11g |
| sugars | fibre | protein | salt |
| 3g | 5g | 9g | 0.4g |
A Mountain-Inspired Dish
Born and raised in the heart of the Rocky Mountains, I’ve always had a deep connection to the great outdoors and the bounty it provides. This connection has been the inspiration for many of the dishes I create, including this vibrant one – Fiddlehead Ferns with Brown Butter and Prosciutto.
What makes this recipe special for me is its brilliant use of fiddlehead ferns. These unique vegetables are not only a nod to my mountain roots but they’re a superfood too, packed with omega-3 and omega-6 fatty acids, high in iron and fibre and a good source of antioxidants. When combined with the robust flavors of brown butter and prosciutto, it creates a dish that is as nourishing as it is delicious.
Enhancing The Flavors
Enhancing these ferns’ natural, slightly grassy flavor is quite straightforward – the addition of rich, nutty brown butter and savory prosciutto do the job beautifully. A squeeze of fresh-squeezed lemon juice adds a burst of freshness that ties everything together. It’s a delicious reminder of how a few simple, quality ingredients can come together to create an irresistible dish.
Perhaps what I love most about this recipe is its versatility. It functions well as both a stand-alone dish and a companion to hearty mountain mains, like grilled trout or roasted game meats. It’s similar to classic asparagus risotto, but with a wild, mountain-fresh twist. And if you’re ever looking for a unique, yet satisfying vegetable side dish for your BBQ nights, you can’t go wrong with Fiddlehead Ferns with Brown Butter and Prosciutto.
As I cook, the rich aromas of browning butter, frying prosciutto, and steaming fiddleheads filling my kitchen, I’m reminded of why I love this dish. It takes me back to the wild – to misty, fern-strewn forests, the crisp mountain air… to home.
What You’ll Need
- 2 pounds of fresh fiddlehead ferns
- 1/2 cup of unsalted butter
- 2 tablespoons of olive oil
- 6 slices of prosciutto, thinly sliced
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 1 tablespoon of fresh-squeezed lemon juice
- 1/4 cup of freshly grated Parmesan cheese
Method
Step One
Begin by cleaning your fiddlehead ferns. Rinse them under cool water and scrub off any dirt or brown papery shell with a soft brush. Trim off any tough ends.
Step Two
Pour the olive oil into a large skillet and heat over medium heat. Once hot, add the prosciutto slices and cook until they are crispy, about 3-4 minutes on each side. Once they are done, transfer them to a plate lined with paper towel to absorb extra oil.
Step Three
Using the same skillet, add butter and let it melt. As it starts browning, add in the garlic, salt, and freshly ground black pepper. Sauté until the garlic starts browning slightly but make sure not to burn it.
Step Four
Add in the cleaned fiddlehead ferns to the skillet. Toss them in the butter and garlic mixture until they are thoroughly coated. Cover the skillet and let them cook for about 15-20 minutes or until they are tender when pierced with a fork. Make sure to stir occasionally.
Step Five
Once the fiddleheads are cooked to your liking, drizzle over the fresh-squeezed lemon juice. Give everything a good toss. Next, crumble up the crispy prosciutto and sprinkle that over the fiddleheads. Toss everything once more to evenly distribute the prosciutto.
Step Six
To finish off the dish, sprinkle over the freshly grated Parmesan cheese just before serving. Enjoy your Fiddlehead Ferns with Brown Butter and Prosciutto while it’s hot!
