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Les Marchés Publics de Montréal

Fiddleheads with garlic

All recipes |  Side dishes, Vegetarian dishes

Fiddleheads with garlic, Végétarien
  • For 4 servings.
  • Here’s a simple recipe made with fiddleheads – so nutritious and delicious! – and garlic, tamari and cider vinegar.


    • 3 cups of fiddleheads
    • 1 tsb of olive oil
    • 2 tsb of butter
    • 4 cloves garlic, chopped
    • Spash of tamari or soya
    • Spash of chili oil / chili sauce or pinch of chili flakes
    • Salt & pepper
    • Spash of lemon juice or apple cider vinegar


    1. Wash and trim fiddleheads, discarding any that are opened or black.
    2. Bring a large pot of water to a boil. Blanch for 5-7 minutes (or twice at a time, 2 x 2 min, using fresh water the second time). Refreshing after in an ice bath.
    3. Sauté garlic for a minute or two in butter and oil. Add blanched fiddleheads to pan and warm. Season to taste, with tamari, lemon juice or apple cider vinegar, chili, salt and pepper. Serve as a side dish.

    A recipe from chef Nancy Hinton, La Table des Jardins Sauvages.

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