Sauteed Fiddleheads

Page: allrecipes.com/recipe/sauteed-fiddleheads/

| Course Type: Sides

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Fiddleheads are here! This is one of the foods I look forward to every spring and this simple preparation is my favourite way of eating them.

After removing the brown papery husks and thoroughly washing them, the fiddleheads need to be parboiled or steamed until they’re tender. This is an important step as they should never be eaten raw or undercooked. A quick sauté in olive oil with garlic and a squeeze of lemon juice to finish allows their delicate flavour to shine.

(edited 4th May 2012) (2) comment (1) useful  

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