One of my favorite things about Spring is the appearance of fiddleheads on restaurant menus and in local markets. Every preparation I've had of these lovely fern heads have pleased me beyond words, except that is, when they are prepared by myself. When I make them, they end up soggy, mushy and well.. like babyfood. I've tried boiling them, steaming them, blanching and sauteing them, everything. I know they have to be cooked for at least ten minutes, but it's just too long for my little guys it seems. I'm getting a little sick of "fiddlehead puree" and would love some advice!
thanks in advance