Skip to main content New this month
Get the Allrecipes magazine

Country Sauteed Fiddleheads

Rated as 4.75 out of 5 Stars

"This is the traditional way of cooking fiddleheads in New Brunswick."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 53 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

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

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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.