Basic Sautéed Fiddleheads
Basic Sautéed Fiddleheads
Ingredients
- ¾ lb (340 g) fiddleheads (see note)
- 3 shallots, chopped
- 3 tbsp butter
Instructions
- Bring two large pots of salted water to a boil. Plunge the fiddleheads into the first pot and blanch for 1 minute. Drain and discard the water. Repeat with the second pot of boiling water. Plunge the fiddleheads into a bowl of ice water to stop the cooking. Drain.
- In a skillet over medium heat, soften the shallots and fiddleheads in the butter for 3 minutes. Season with salt and pepper.
Basic Sautéed Fiddleheads