CATEGORIES
Spring

Sauteed Fiddleheads

Prep:
5 m
Cook:
20 m
Ready in:
25 m
Yum
A very unusual vegetarian dish can only be cooked in spring - fiddleheads can only be purchased in their furled state in spring
Save
Print it
Share
Pin
INGREDIENTS
Servings: 2
Fiddleheads
1 ¼ lb, rinsed, papery scales rubbed away, ends trimmed
Butter
3 tbsps
3 green garlic plants, chopped
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.
Support TastyCookery project and get TastyTales for free
Support project
Review
Subscribe and get
a FREE selection
of tested quick and easy recipes
delivered to your email!
Related recipes