Fiddlehead Custards with Baby Vegetable Garnish

Preparation info

  • Serves


    as a first course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

An odd characteristic of these ferns is that they seem to develop flavor when chopped, pureed, and otherwise beaten up—which is a shame, considering their charming look when whole. If you have a windfall and wish to try for yourself, cook up these fancy little unmolded custards with a pretty spring vegetable garnish. Use whichever small vegetables are freshest: tiny turnips, baby yellow squash, marble-size golden beets, red radishes. Cook until tender, drain, and cool; then sauté in butter to heat through.