fiddlehead sauté
(1 rating)
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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
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(1 rating)
yield
4 -8
prep time
10 Min
cook time
10 Min
Ingredients For fiddlehead sauté
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1 lbfiddleheads, cleaned
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1/4 cclarified butter
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1/2 conion, finely minced
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1 Tbspgarlic, minced
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1 Tbsplemon juice
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1 Tbspwhite sugar
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1 tsppaprika
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salt and pepper to taste
How To Make fiddlehead sauté
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1In a stainless steel frying pan, heat butter over medium high heat
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2Fry onion and garlic for two minutes
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3Add fiddleheads and stir well
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4Sprinkle with salt, pepper, lemon juice, sugar and paprika, while stirring constantly. Sauté until fiddleheads are tender, about 3 to 5 minutes.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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