The Queen of Spring: Fiddlehead: Fettuccine and Fiddleheads in Thyme Vinaigrette

Spice up traditional fettucine with a thyme vinaigrette, fiddleheads and rhubarb.

| April/May 2000

Serves 4

2 cups fresh fiddleheads, cleaned and trimmed
4 cups water
1 teaspoon salt
1 pound fresh fettuccine noodles
1/2 cup chopped red onion
2 tablespoons extra-virgin olive oil
1/2 cup chopped rhubarb
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon maple syrup
2 tablespoons fresh thyme leaves

Cook the fiddleheads in boiling salted water for 2 minutes. Remove to a colander with a slotted spoon; keep the water boiling.

Stir in the fettuccine. Reduce the heat and simmer uncovered, stirring occasionally, for 6 minutes or until just tender. Drain.



Meanwhile, in a large wok or skillet, sauté the onion in the oil over medium heat for 5 minutes or until soft. Stir in the rhubarb; sauté, stirring, for 5 minutes longer. Add the soy sauce, sesame oil, and maple syrup, then stir in the fiddleheads and thyme. Cook, stirring, for 1 minute longer. Toss with the drained fettuccine and serve.






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