Fiddleheads are the young, green shoots of ferns that are harvested in the early spring and can be found in farmers markets. They have a mild and nutty asparagus-like flavor. In this quick and easy side, fiddleheads are sautéed with sweet brown sugar and umami miso. Pair this with steamed rice and roasted vegetables of your choice for a light spring meal.
Brown Sugar Miso Fiddlehead Ferns [Vegan]
- 1/2 pound fiddlehead ferns
- 1 teaspoon sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons white miso
- 1 teaspoon rice vinegar
- 2 teaspoons minced ginger
- 1 tablespoons water
- 1 teaspoon black sesame seeds
- Wash and pat the fiddleheads dry. Once dried, cut the brown ends off and immediately place in a pot of water to prevent re-browning.
- Bring your fiddleheads to a boil and gently boil for 3-4 minutes, then immediately remove them from the hot water, and submerge in cold water to stop further cooking.
- Mix together brown sugar, white miso, rice vinegar, ginger, and water until smooth, and set aside.
- In a pan, heat the sesame oil over medium heat, then add the fiddleheads. Sauté 1 minute. Add the brown sugar and miso mixture to the pan and cook for another 2 minutes, until the sauce becomes bubbly and thick.
- Garnish with black sesame seeds and serve immediately.
It's best to store your fiddleheads in the refrigerator in a bowl of water until you're ready to use them. This will also serve to clean them.
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