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Fiddleheads with Garlic and Parmesan

From Superior Seasons

<p>Fast and easy way to make delicious fiddleheads!</p>
Source: Jodi and Lily Belluz (Entered by Kevin Belluz)
Serves: 4-6

1 lb Fiddleheads
2 Tbsp butter
1 glug Olive Oil or Walnut Oil
1 clove garlic minced
1 splash white balsamic vinegar or lemon juice
1 ea salt and pepper to taste
1 ea parmesan cheese grated on top

Step by Step Instructions
  1. 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.
  2. 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.
  3. 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.