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Sauteed Fiddleheads
Two years after we moved into our new home, my cousin and his wife came by for a visit. She pointed out the fiddleheads to me. I didn't realize they were edible! Now I make sauteed fiddleheads when they are in season because my husband really enjoys them. —Lorraine Caland, Shuniah, Ontario
Ingredients
- 1 pound fiddleheads, trimmed
- 1/4 cup butter
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- 1. In a large saucepan, place a steamer basket over 1 in. of water. Place fiddleheads in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 10-12 minutes.
- 2. In a large skillet, melt butter over medium heat; add fiddleheads. Cook and stir until edges begin to brown, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in lemon juice, salt and pepper.
Nutrition Facts
3/4 cup: 145 calories, 12g fat (7g saturated fat), 31mg cholesterol, 388mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 5g protein.
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