Fiddlehead Fern Saute

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Fiddlehead Fern Saute

 

6 cups fiddlehead ferns

2 inch piece ginger, minced

2 onions, chopped

10 cloves garlic, minced

2 Tbsp. mustard seeds

1Tbsp. cumin seeds

1/2 to 1 cup mustard oil

 

Clean fiddleheads. Pour mustard oil in skillet and stir fry mustard seeds and

cumin seeds until mustard seeds pop. Add ginger and saute another 1-2 minutes.

Add onions and ferns and saute until onions turn translucent or brown and ferns

turn and olive green color. Then add garlic and until everything is cooked.

Serve over a bed of white Basmati rice. Toasted sesame seeds and/or pesto may

be added as condiments.

 

GB

 

 

Gurubandhu

 

If you cannot see God in all,

You cannot see God at all.

 

Yogi Bhajan