Julie Daniluk
This is a recipe by Chef Kyle Christofferson, winner of the 2011 So You Think You Can Cook fiddlehead competition.Ingredients:50 g fiddleheads, trimmed and blanched50 g roasted butternut squash, ¼ inch dice50 g pearl barley (cooked to al dente)15 g roasted walnuts, roughly chopped1 tbsp butter1 tbsp marscapone cheese1 tbsp parmesan cheese1 tsp chives2 tbsp vegetable stock¼ tsp sea saltDirections:1. Combine all ingredients in a medium sized saucepan over medium heat. Serve warm.
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