Rating: 5 stars
5 Ratings
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This is the traditional way of cooking fiddleheads in New Brunswick.

Recipe Summary

cook:
15 mins
total:
35 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.

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  • Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.

  • 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

53 calories; protein 5.3g; carbohydrates 6.4g; fat 2g; cholesterol 4mg; sodium 50.7mg. Full Nutrition
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