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Author Notes: Brown Sugar Miso Fiddleheads are a sweet, savory, and delectable spring treat. —Rachel (Simple Seasonal)
- 1/2 pound fiddleheads
- 1 teaspoon sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons white miso
- 1 teaspoon rice vinegar
- 2 teaspoons minced ginger
- 1 tablespoon water
- 1 tablespoon black sesame seeds
- 1. Wash and pat dry your fiddleheads. Once dried, cut the brown ends off and immediately place in a pot of water to prevent re-browning. (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.)
- 2. 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.
- 3. Mix together brown sugar, white miso, rice vinegar, ginger, and water until smooth, and set aside. I used frozen ginger to save on prep time.
- 4. 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 an another 2 minutes until the sauce becomes bubbly and thick.
- 5. Garnish with black sesame seeds and serve immediately.