Sauteed Fiddleheads

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

| Course Type: Sides

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Recipe Review

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.

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Comments

Queezle_Sister - 5th May 2012
So beautiful! I used to live in Montreal, and remember the excitement of fiddleheads. I wish I had access to them now - and I wish we could trade - tomatillos for fiddleheads!

Zosia - 6th May 2012
They are delicious, aren't they!

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