Sautéed Fiddleheads

Sautéed Fiddleheads

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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[Total: 1   Average: 5/5]

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Spring fiddleheads are delicious sautéed with butter and ramps, garlic, shallots or minced onions.

  • 1 1/4 Pounds Fiddleheads
  • 3 Tablespoons Unsalted Butter
  • 1 Tablespoon Olive Oil
  • 1/2 Pound Ramp Bulbs Finely Chopped (Or Onions, Garlic Or Spring Onions)
  1. Wash fiddleheads in cold water and rub away any papery scales. Trim the ends.
  2. Bring large-size pot of salted water to a boil. Add cleaned fiddleheads and boil for 10 minutes.
  3. In large-size skillet melt butter and olive oil over a medium heat. Add ramps and sauté for 4 minutes.
  4. Drain fiddleheads and add to skillet. Sauté for an additional 4 minutes to blend flavors.
  5. Transfer to serving dish and serve warm.
  6. Serves 4
  7. Prep Time: 20 Minutes Cook Time: 22 Minutes Total Time: 42 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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