Side

Sautéed Fiddleheads

Name: Sautéed Fiddleheads
Total time: 20m
Yield: 4 servings
Cuisine: Canada
Ingredients: 500g fresh fiddleheads; 2 tbsp butter; 2 cloves garlic; Lemon; Salt, pepper; Parsley

New Brunswick spring specialty: young ostrich-fern shoots blanched twice then sautéed in butter with garlic and lemon.

20m 4 servings Easy

Ingredients

• 500g fresh fiddleheads
• 2 tbsp butter
• 2 cloves garlic
• Lemon
• Salt, pepper
• Parsley

Method

Step 1 of 425%

Trim and rinse fiddleheads well.

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1
Trim and rinse fiddleheads well.
2
Boil 10 min; drain; boil again 5 min; refresh in cold water.
3
Sauté in butter with garlic 3 min.
4
Finish with lemon, salt, pepper and parsley.