*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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Have been doing them this way for years The key is par boiling them until just tender before sauteeing then you can do anything with them. My family loves them this way and if we happen to have some wild leeks( in our search for the fiddleheads - (here in the Northeast springtime)then by all means throw a few of them in as well. This dish definitely says "SPRINGTIME" for us here in New England and it is SOOOOO Good.
Yes this is a basic recipe that is an excellent introduction to a veggie many people haven't heard of or tried. This was my first time trying these and I prepped them as described on Health Canada's website (Trim remove papery husk if any and rinse through several changes of water then boil for roughly 8 mins strain and then proceed with recipe.) These cannot be be eaten undercooked or raw otherwise you're putting yourself at risk for food-borne illness. I added some diced onion to this and think that balsamic vinegar would be a delicious substitute for the lemon juice.
Meh. This is just a super-normal super-common list of ingredients for sauteeing vegetables. It's not bad.... but the recipe could give more guidance on how to clean and actually cook the fiddleheads. (Common saute ingredients aside.) So I'll keep looking for a newer or more definitive fiddlehead recipe.