I can’t quite believe it, but it snowed today… Now it didn’t stick around mind you, but still, snow… in May… So lets actively deny that it happened and move on! So on that note, fiddleheads appeared at the market this week and I jumped on them! As they are only around for a week or two, I wanted to make sure I had the chance to broaden my recipe range.  I had been thinking of making an asparagus velouté when it occurred to me, let’s try out a velouté with fiddleheads, so… One attempt and beautiful results! Oh, and p.s., my truffle oil obsession continues!!!

Recipe

2 cups fiddleheads, rinsed

1 large potato, peeled and cubed

2 cups stock

3/4 cup cream, 1/4 cup whipped

1 large shallot, thinly sliced, reserve 1-2 tablespoons

1 tablespoon butter

Salt & pepper to taste

Truffle oil

Instructions

Sauté shallot in butter until glassy, add fiddleheads and sauté a further 2-3 minutes. Add stock and potatoes and season with salt and pepper. Bring to a simmer and cook for 10-15 minutes. Meanwhile, fry reserved shallots in olive oil until crisp and browned. Drain on absorbent paper. Add vegetables and stock in blender with the cream and blend on high until smooth. Adjust seasoning if necessary. Serve in bowls topped with whipped cream, fried shallots and a few drops of truffle oil. Serves 2. Bon appétit!