Fiddlehead Ragoût
By Michael Bonacini

Small, tightly curled fiddleheads are the best to cook with. They will last refrigerated 3 to 4 days before they start to discolour and loose their natural moisture. Fiddleheads are a great source of Vitamins A and C.


  • 2 cups fiddleheads
  • ½ cup pearl onions, peeled
  • 1 leek, diced
  • ½ clove garlic, minced
  • ¼ cup toasted pecans
  • 1½ tsp butter
  • olive oil
  • salt & pepper to taste


1. Pick over the fiddleheads, removing any of the visible husks. Trim the stem if it has begun to discolour and wash well under running cold water to remove any sand or soil.
2. Blanch the fiddleheads in boiling salted water for about 3 minutes. Remove and plunge into cold water to keep the lush green colour.
3. Take a large fry pan, or sauté pan over medium heat. Heat the splash of olive oil and add the pearl onions that have been cut in half. Sauté for 2-3 mins. until they become lightly golden brown and soft. Add the leeks, garlic and butter and continue to sauté for an additional 2-3 mins. Add the fiddleheads, season with salt and pepper and continue to sauté for an additional 2 to 3 mins, finally adding the toasted pecans.