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Country Sauteed Fiddleheads

"This is the traditional way of cooking fiddleheads in New Brunswick."
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35 m servings 53 cals
Original recipe yields 4 servings

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  • Prep

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  1. Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.
  2. Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.
  3. Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.


  • Cook's Note:
  • I prefer balsamic or wine vinegar, but traditionally white vinegar is used.

Nutrition Facts

Per Serving: 53 calories; 2 g fat; 6.4 g carbohydrates; 5.3 g protein; 4 mg cholesterol; 51 mg sodium. Full nutrition

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Read all reviews 4
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These were amazing. We added garlic and dropped the vinegar. It went great with chicken and sour cream and chives mashed potatoes.

Turned it really good! Made some minor modifications: added 1/4 cup more broth (used chicken as I didn't have beef) since the sauce reduced by a lot; Omitted chocolate as I didn't have any, thr...

The family loved it. Simple and tasty.

So good with roast dinner.