Fiddleheads with garlic

Fiddleheads with garlic

Ingredients

  • 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

Preparation

  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.
Preparation
10 minutes
Cooking
15 minutes
Servings
4 portions
Category
Side dishes
Vegetarian
Recipe by
Nancy Hinton, Les Jardins Sauvages