Roasted Fiddleheads and Burrata
Fiddleheads, the coiled tops of edible ferns, are only in season for a very short window in the spring. This simple preparation highlights their fresh, unique flavor.
Ingredients
- 2 cups fiddleheads
- 1 bunch radishes
- 1 medium lemon
- 2 tablespoons extra virgin olive oil (divided use)
- Kosher salt (to taste)
- Pepper (to taste)
- 4 ounces burrata
- Crackers or sliced baguette
Directions
- Preheat oven to 450°F.
- Remove dry, brown bits from fiddleheads. Rinse clean and trim ends. Add 1 tablespoon salt and prepared fiddleheads to pot of boiling water. Cook 12 minutes. While fiddleheads cook, prepare a bowl of ice water. Drain fiddleheads and plunge into ice water to cool. Drain again. Pat dry with towel. Set aside.
- Trim tops and roots of radishes. Cut into quarters (eighths, if very large). Slice lemon into 1/8-inch thick rounds.
- Line a rimmed baking sheet with parchment paper. Scatter fiddleheads, radishes, and lemon slices on parchment. Drizzle with one tablespoon olive oil and sprinkle with salt and pepper.
- Roast 12 to 15 minutes, until vegetables are tender and slightly charred.
- Nestle burrata in veggies on pan. Cut open and drizzle with olive oil. Season with salt and pepper.
- Serve warm with crackers or baguette slices.
Nutrition
- Calories: 160
- Fat: 0.0 g
- Saturated Fat: 5.0 g
- Trans Fat: 0.0 g
- Cholesterol: 20.0 mg
- Sodium: 95.0 mg
- Carbohydrates: 12.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 9.0 g