Fiddlehead Sauté Recipe

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Fiddlehead Sauté

Becky Dailey

By
@123becky

Truly Canadian. When foreign heads of state visit this is served if they are available. They are usually the first crop in Spring. Love them

Rating:
★★★★★ 1 vote
Serves:
4-8
Prep:
10 Min
Cook:
10 Min

Ingredients

1 lb
fiddleheads, cleaned
1/4 c
clarified butter
1/2 c
onion, finely minced
1 Tbsp
garlic, minced
1 Tbsp
lemon juice
1 Tbsp
white sugar
1 tsp
paprika
salt and pepper to taste

Step-By-Step

1In a stainless steel frying pan, heat butter over medium high heat
2Fry onion and garlic for two minutes
3Add fiddleheads and stir well
4Sprinkle with salt, pepper, lemon juice, sugar and paprika, while stirring constantly. Sauté until fiddleheads are tender, about 3 to 5 minutes.
5AN aside: green vegetables may sometimes react in certain types of cooking pans and turn darker or even black. They are still ok to eat but may be bitter to the tastebuds. To prevent this, make sure to cook all green vegetables in stainless steel rather than cast iron or aluminum.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Hashtags: #Spring, #saute