Sauteed Fiddleheads
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Source URL: allrecipes.com
Course: Sides
Photo by Zosia
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Zosia
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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.
2 comment(s)
Queezle_Sister
· 14 years ago
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
· 14 years ago
They are delicious, aren't they!