Blanching fiddlehead ferns allows them to be frozen better or used in quick-cooking preparations (en papiotte, sautéed, etc) where they wouldn’t otherwise have enough time to cook.
2. Discard any fiddleheads where the inside of the coil is very dark/black.
3. Rinse the fiddleheads under cool water.
4. Blanch in boiling water for one minute, then immediately drain and shock in an ice-water bath to set the color and stop the cooking process.
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