3 cups of raw fiddle heads / 3 tasses de têtes de violon
2 tbsp of dijon mustard / 2 c à soupe de moutarde de dijon
1 tsp of olive oil / 1 c à café d’huile d’olive
1/2 tsp of herbes de provence / 1/2 c à café d’herbes de provence
Pinch of salt and pepper / Pincée de sel et de poivre
EN: Rinse the fiddle heads and place in a pot covered with salted water. Bring to a boil and cook until tender, no less than 15 minutes. Drain well and place in a frying pan with the rest of the ingredients and warm through. Done and delicious!
FR: Rincer les têtes de violon et couvrir d’eau salée dans une casserole. Porter à ébullition et cuire pas moins de 15 minutes. Égouttez et placez dans une poêle avec le reste des ingrédients. Faire cuire quelques minutes et presto finito !!!
A few interesting things about fiddle heads. They are only available for a few weeks a year, so enjoy them for the beneficial aspects and don’t overdo it to avoid the bad aspects! (Taken from wikipedia):
- Fiddleheads contain various vitamins and minerals, as well as omega-3 and omega-6 fatty acids. They are a source of antioxidants and dietary fibre. They are low in sodium, but rich in potassium, which may make them suitable for people who need a low-sodium diet.
- Fiddleheads may harbour microbes, and should be washed and cooked before eating.
- Many ferns also contain the enzyme thiaminase, which breaks down thiamine. This can lead to beriberi and other vitamin B complex deficiencies if consumed to excess or if one’s diet is lacking in these vitamins.
- Further, there is some evidence that certain varieties of fiddleheads, e.g. bracken (Pteridium genus), are carcinogenic. Ostrich fern (Matteuccia struthiopteris) is not thought to cause cancer, although there is evidence it contains an as yet unidentified toxin.