Chef Markus Mueller
Freezing Fiddleheads is an easy and safe way to enjoy fiddleheads year round!
Large pot filled with water
cold running water or an ice bath
spider or other sieve
a cookie sheet lined with parchment
First you'll need to clean and trim the fiddleheads if you did not purchase them this way.
Set a pot of water on the stove to boil over high heat
Liberally salt the water
Once the water is boiling, dump in the fiddleheads, and stir them a few times to evenly distribute them.
Let the water come back to a boil, and let the fiddleheads cook for 30 seconds.
Immediately scoop out the fiddleheads and transfer them into an ice bath or run them under cold running water to stop the cooking process.
Freezing The Fiddleheads
When the fiddleheads have been blanched and cooled, spread them out on a clean dish towel and pat them dry.
Spread the blanched fiddleheads on a cookie sheet lined with parchment, making sure they are spread out in an even layer.
Place the tray in the freezer and let the fiddleheads freeze. About 30 minutes.
Place the frozen fiddleheads in a ziploc feezer bag, or if you have the option, vacuum seal the fiddleheads. Label and date the bags.
When you are ready to use your frozen fiddleheads, simply take them out of the freezer and thaw them in the fridge.
Once thawed, proceed to use the fiddleheads as you would use fresh ones.
Frozen and thawed fiddleheads should still be cooked for at least 6 to 8 minutes before consuming to help prevent food poisoning.
Do not save and re-use leftovers.
fiddleheads, preserving fiddleheads
Freezing Fiddleheads https://www.earthfoodandfire.com/freezing-fiddleheads/ May 16, 2018