So last week my lovely parents were in town visiting, which gave me the chance to go grocery shopping with my mom. Which I love, because she is the one that inspires me to be adventurous with food. Anyways, we went to a local grocery store for some dessert options for a party, and happened to meander by the produce section and found some fiddlehead ferns and Mini Colored Potatoes. Now, before this recipe, I had never tried fiddlehead ferns. I did some digging online about them, and at first I was worried that I wouldn’t cook them right and we would a. get sick from them, or b. they would taste horrible. Luckily, it was a success! Mr. Cheesehead and I had the sautéed potatoes (the something old) and the fiddleheads (the something new) with a big old juicy steak!
My goal for preparing this sauté next time is to do so over the grill so they get a nice smoky flavor. Yumyum!
Fiddlehead Ferns with Mini Colored Potatoes
1 lb mini colored potatoes, cut in half/quarters
8-10 oz fiddlehead ferns
2 tbsp butter
2 cloves garlic, minced
2 tbsp dried onion (you could also use fresh diced onion, I was just being lazy)
1 tsp paprika
Juice from 1 lemon
Salt and pepper, to taste
Melt butter over medium high heat in a sauté pan. Once melted add in garlic, onion, paprika, and lemon juice. Stir until combined. Add in potatoes and fiddlehead ferns, stirring until everything is coated with the butter mixture. Cook for 15-20 minutes, stirring occasionally, until potatoes are soft.
See, look at that big beefy steak!
I ate about a third of that steak before I admitted defeat. Man, it was amazing through. I love when Mr. Cheesehead grills.