Country Sauteed Fiddleheads


This is the traditional way of cooking fiddleheads in New Brunswick.

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
4 servings


  • 1 pound fiddleheads

  • 1 ½ teaspoons butter

  • 1 tablespoon white vinegar

  • 1 pinch salt and ground black pepper to taste


  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
2g Fat
6g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 53
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 51mg 2%
Total Carbohydrate 6g 2%
Protein 5g
Vitamin C 31mg 155%
Calcium 38mg 3%
Iron 2mg 8%
Potassium 430mg 9%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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