Recipe - Buttered Fiddleheads

2 servings

Soaking 10 min

Preparation 5 min

Cooking 10 min

70 calories per serving

Can be done in advance Very easy Gluten Free Nuts & Peanuts Free Halal Kosher Vegetarian Diabetes-friendly

Ingredients

200 g fiddleheads

1 tbsp butter, unsalted 14 g

1 pinch salt [optional] 0.1 g

ground pepper to taste

Before you start

Fiddleheads may be poisonous if eaten raw. Make sure you wash them well, soak at least 10 minutes to reduce their bitterness, and cook them in plenty of water.

Method

Prepare the fiddleheads: wash them well and soak them at least 10 min.

Steam them 10 min or blanch them 15 min in a pot of boiling salted water. Drain them and shake a few times to remove excess water.

Return the fiddleheads to the pan, add the butter, and season with salt and pepper to taste. Cook an additional couple minutes over low heat, with stirring, until the butter has melted and the fiddleheads are well coated and lightly coloured. Serve.

Comments

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