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Fiddleheads with Garlic and Parmesan
<p>Fast and easy way to make delicious fiddleheads!</p>Source: Jodi and Lily Belluz (Entered by Kevin Belluz)
Step by Step Instructions
- Wash your fiddleheads to remove the copper coloured "paper" and any debris. This is most easily done by simply swishing them around in a bowl full of cold water and then pouring out the water with the paper bits that are floating around. You'll have to do this a couple of times.
- Next, bring a large pot of water to the boil and add the clean fiddleheads. Simmer for 7 to 10 min. - this is to remove any bitterness - it will not cause your fiddleheads to be mushy or overcooked. Drain the fiddleheads and rinse in cold water to stop any further cooking.
- In a large sautee pan, heat your butter and oil on a medium high heat. When it's hot enough to sizzle, add your fiddleheads and garlic. Sautee until any liquid released from the fiddleheads has evaporated. Add your splash of acid - whether that be the vinegar or the lemon juice. Remove from heat. Add salt and pepper to taste and grate some parmesan cheese on top.
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