Cooking Fiddlehead Ferns with Rick Browne (Video) (Recipe)
- 1 pound fresh fiddleheads or 1 package frozen fiddleheads
- 1/4 cup butter
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 3 tablespoons white wine
Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins. Steam fresh or frozen, un-thawed, fiddleheads until just tender.
Meanwhile, melt butter in heavy skillet and sauté garlic and shallots until translucent.
Blend in soy sauce, sugar and wine. Add steamed fiddleheads, turning to coat them well in sauce. Serve at once.
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