Recipes Side Dish Vegetables Country Sauteed Fiddleheads 4.8 (6) 5 Reviews 2 Photos This is the traditional way of cooking fiddleheads in New Brunswick. Recipe by tonia Published on June 6, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 pound fiddleheads 1 ½ teaspoons butter 1 tablespoon white vinegar 1 pinch salt and ground black pepper to taste Directions 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. Cook's Note: I prefer balsamic or wine vinegar, but traditionally white vinegar is used. I Made It Print Nutrition Facts (per serving) 53 Calories 2g Fat 6g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved