Fiddlehead Sauté
By
Becky Dailey
@123becky
1
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 vote5
Serves:
4-8
Prep:
10 Min
Cook:
10 Min
Ingredients
-
1 lbfiddleheads, cleaned
-
1/4 cclarified butter
-
1/2 conion, finely minced
-
1 Tbspgarlic, minced
-
1 Tbsplemon juice
-
1 Tbspwhite sugar
-
1 tsppaprika
-
·salt and pepper to taste
How to Make Fiddlehead Sauté
- In a stainless steel frying pan, heat butter over medium high heat
- Fry onion and garlic for two minutes
- Add fiddleheads and stir well
- Sprinkle with salt, pepper, lemon juice, sugar and paprika, while stirring constantly. Sauté until fiddleheads are tender, about 3 to 5 minutes.
- AN 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.
