SAUTEED FIDDLEHEADS WITH GARLIC AND SHALLOTS

I always felt so unCanadian not loving fiddleheads but I just hadn't had them right for me yet. Thanks to my daughter Anna who came home loving the ones at Marben in Toronto. Here’s my version.

I always felt so unCanadian not loving fiddleheads but I just hadn't had them right for me yet. Thanks to my daughter Anna who came home loving the ones at Marben in Toronto. Here’s my version.

Makes 4 to 6 servings

Ingredients

  • 1 lb fiddleheads
  • 2 tbsp butter
  • 1 clove garlic, finely chopped
  • 1 shallot or 1 ramp (wild leek), finely chopped
  • salt and pepper to taste

Method

    1. Trim brownish ends off fiddleheads. Rinse in two changes of water to remove any grit.

    2. Bring a large pot of water to the boil. Add fiddleheads and blanch 5 minutes until almost tender. Drain and rinse in cold water. Drain again well.

    3. Just before serving heat butter in a medium skillet. Add garlic and shallots. Cook gently 2 to 3 minutes without browning and add fiddleheads. Season with salt and pepper. Combine well and cook until approximately 5 minutes until heated thoroughly.

SAUTEED FIDDLEHEADS WITH GARLIC AND SHALLOTS

Find more of Bonnie's delicious recipes in her cookbooks: