THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Let's Eat

Sauteed fiddleheads

May 19, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 4

Fiddleheads are in the markets now and the tiny coils, which have a faint asparagus taste, are delicious served on thick slices of toast.

1 pound fresh fiddleheads, soaked for 10 minutes in cold water
Salt and pepper, to taste
4 tablespoons butter

1. Rub off any papery skins from the fiddleheads; drain.

2. Bring a large saucepan of salted water to a boil. Add the fiddleheads and simmer for 5 minutes; drain.

3. In a skillet, melt the butter. Add the fiddleheads and cook, stirring constantly, for 4 minutes or until the fiddleheads are tender. Add salt and pepper to taste.

Sheryl Julian