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Sauteed Fiddleheads in a square white bowl on a wooden board

Sauteed Fiddleheads

Tara Noland
Sauteed Fiddleheads is a unique dish. Fiddleheads only come out just in the spring and we always try to have a little feast on them.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dishes
Cuisine American
Servings 2 Servings
Calories 234 kcal

Ingredients
 

  • 1 1/2 Tbsp. butter
  • 300 gms. fiddleheads
  • 1 1/2 tsp. chopped garlic
  • 1/4 cup white wine
  • Salt and Pepper to taste
  • Juice of half a lemon
  • A drizzle of olive oil

Instructions
 

  • Thoroughly rinse the fiddleheads to remove the forest floor dirt.
  • Saute garlic in the melted butter in a small fry pan.
  • Add the fiddleheads and white wine
  • Cover and steam in the white wine for about 10 min. on medium-low heat until softened.
  • Salt and pepper to taste.
  • Remove from heat and serve with a drizzle of olive oil and the juice of half a lemon.
  • Serve immediately

Nutrition

Serving: 1Calories: 234kcalCarbohydrates: 19gProtein: 1gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 8gCholesterol: 23mgSodium: 291mgFiber: 1gSugar: 15g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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