Servings: 2
1 ¼ lb, rinsed, papery scales rubbed away, ends trimmed
3 tbsps
3 green garlic plants, chopped
Sauteed Fiddleheads
5 m
20 m
Ready in:
25 m
  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.