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Pistachio Fiddle-Head Fern

I’ve always wanted to try some fiddle-head ferns, so I picked some up at the market and blanched them up. They have a fresh and earthy flavor. Here they are complimented by pistachios and capers with an added brightness.

Total time: 8 hours 20 minutes

Prep time: 8 hours

Cooking time: 20 minutes

Ingredients:

  • 4 Tbsp capers divided
  • 1 cup pistachios (without shells) divided
  • 1 cup almonds soaked for 8 hours or overnight*
  • 3/4 cup water + 2 Tbsp
  • 1/2 juice of one lemon
  • 6 cloves garlic chopped
  • 4 cups fiddle-head ferns blanched for 2 minutes
  • Pinch of sea salt
  • Cooked grain of choice (image of recipe is on a bed of rice)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit
  2. Meanwhile spread pistachios onto a baking sheet
  3. Bake pistachios for 6 minutes until fragrant, then promptly move pistachios to a container to stop cooking
  4. While pistachios are cooking, heat a non-stick skillet to medium
  5. Move most (all but 2 Tbsp) pistachios to blender
  6. Add almonds, 3/4 cup water, lemon juice, and 3 Tbsp capers to the blender and puree for 45 seconds, scrape the sides of the blender and blend for another 15 seconds or until smooth
  7. Once skillet is warm, add 2 Tbsp water, garlic, and fiddle-head ferns
  8. Cook for 4-6 minutes stirring frequently until tender
  9. Finely chop the reserved 2 Tbsp pistachios
  10. Serve the ferns over some rice and top with the pistachio sauce, remaining 1 Tbsp capers, and chopped pistachios

Servings: 4

Notes:

*if you didn’t have time to soak almonds, then add an extra 1/4 cup water to the blender when pureeing

If you do try the recipe, let me know what you think in the comments 🙂

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My name is Savannah, and I am someone who is in love with trying new foods, sharing herbal knowledge, and getting outdoors. Thanks for joining me on my blogging adventure.

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