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My review
Country Sauteed Fiddleheads
tonia.st
"This is the traditional way of cooking fiddleheads in New Brunswick."
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Ingredients
35 m servings 53 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.
- 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.
Footnotes
- 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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Newest
5/3/2016
These were amazing. We added garlic and dropped the vinegar. It went great with chicken and sour cream and chives mashed potatoes.
6/5/2017
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...