In New Brunswick, cooking fiddleheads is traditionally done in this manner.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 pound fiddleheads
- 1 ½ teaspoons butter
- 1 tablespoon white vinegar
- 1 pinch salt and ground black pepper to taste
Instructions
- Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.
- Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.
- Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.
- I prefer balsamic or wine vinegar, but traditionally white vinegar is used.
Reviews
Yum! Excellent! Thanks for following the Visit Maine Guidelines cautioning everyone to cook raw, cleaned fiddleheads in boiling salted water for 10 minutes, drain, then finish recipe as desired (to avoid food poisoning!) https://visitmaine.com/quarterly/food-drink/fiddleheads-maines-delicacy
Turned it really good! Made some minor modifications: added 1/4 cup more broth (used chicken as I didn’t have beef) since the sauce reduced by a lot; Omitted chocolate as I didn’t have any, threw in some basil and thyme and used red instead of white wine! This tasted fantastic!! Will make this again!!
The family loved it. Simple and tasty.
These were amazing. We added garlic and dropped the vinegar. It went great with chicken and sour cream and chives mashed potatoes.
So good with roast dinner.