fiddlehead sauté
(1 RATING)
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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prep time
10 Min
cook time
10 Min
method
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yield
4-8 serving(s)
Ingredients
- 1 pound fiddleheads, cleaned
- 1/4 cup clarified butter
- 1/2 cup onion, finely minced
- 1 tablespoon garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon white sugar
- 1 teaspoon paprika
- - salt and pepper to taste
How To Make fiddlehead sauté
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Step 1In a stainless steel frying pan, heat butter over medium high heat
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Step 2Fry onion and garlic for two minutes
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Step 3Add fiddleheads and stir well
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Step 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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Step 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.
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