Fiddlehead Sauté

Fiddlehead Sauté Recipe

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Becky Dailey


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

★★★★★ 1 vote
10 Min
10 Min


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
salt and pepper to taste

How to Make Fiddlehead Sauté


  • 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.

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About Fiddlehead Sauté

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