Monday, May 09, 2011


serves four

12 small new potatoes with skins on, washed
2 quarts water
1 teaspoon salt
24 fiddleheads, cleaned and trimmed
6 slices bacon, chopped
3 tablespoons finely chopped onion
1 clove garlic, minced
1 tablespoon chopped fresh savory
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme

Boil the potatoes in salted water for 5 minutes, then add the fiddleheads and cook about 15 minutes or until both are crisp-tender. Drain and transfer to a warm bowl.

Meanwhile, sauté the bacon in a medium skillet until crisp. Drain it on paper towels. Pour off all but 2 teaspoons of fat. Sauté the garlic in the fat until soft.

Add the bacon, garlic, and herbs to the cooked potatoes and fiddleheads; toss well. Serve hot or at room temperature.

bacon recipe courtesy of: Pat Crocker, Hanover, Ontario, Canada | "The Queen of Spring: Fiddlehead," Herb Companion Magazine, April/May 2000

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