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

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 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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Reviews (4)

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Most helpful positive review

Rating: 5 stars
05/03/2016
These were amazing. We added garlic and dropped the vinegar. It went great with chicken and sour cream and chives mashed potatoes. Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/03/2016
These were amazing. We added garlic and dropped the vinegar. It went great with chicken and sour cream and chives mashed potatoes. Read More
(1)
Rating: 5 stars
04/26/2016
So good with roast dinner. Read More
Rating: 5 stars
05/06/2017
The family loved it. Simple and tasty. Read More
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Rating: 4 stars
06/05/2017
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 threw in some basil and thyme and used red instead of white wine! This tasted fantastic!! Will make this again!! Read More