INGREDIENTS
Servings: 2
Fiddleheads
1 ¼ lb, rinsed, papery scales rubbed away, ends trimmed
Butter
3 tbsps
3 green garlic plants, chopped
Sauteed Fiddleheads
Prep:
5 m
Cook:
20 m
Ready in:
25 m
DIRECTIONS
  1. Boil fiddleheads in salted water for 10 minutes.
  2. While boiling the fiddleheads, add butter to a skillet, let it melt and then brown.
  3. Chop up the green garlic and add to butter. Sauté for 4 minutes.
  4. Remove fiddleheads from heat, drain and add to the skillet. Saute for 4 minutes and serve as a side dish for meat or fish.
  5. To cook a full meal, sauté Portobello mushrooms in olive oil until they caramelize.
  6. Add sautéed fiddleheads, mix well. Sprinkle with lemon zest, stir in sour cream ans serve with roast salmon.
www.tastycookery.com
The recipe is ready for print. The best format is A5 (it’s half of A4 list) To start printing please tap the button below
Back
Start printing
Subscribe to print any recipe now!
Print as many recipes as you need and get a bonus by email!
via Facebook via Google+
or by email
Back to recipe