Nutrition Facts

Amount for serving % Daily Value

Calories 90
Lipides 7 g 11 %
- Saturated fat 2 g
- 11 %
Cholesterol 10 mg
Sodium 25 mg 1 %
Carbohydrate 6 g 2 %
- Fibre 2 g 8 %
- Sugars 0 g
Protein 4 g

- Vitamin A 25 %
- Vitamin C 30 %
- Calcium 4 %
- Iron 8 %

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Recipe details

Ingredients

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500 mL (2 cups) fiddleheads
15 mL (1 tbsp.) oil
15 mL (1 tbsp.) butter
1 garlic clove
15 mL (1 tbsp.) hot pepper (e.g. Finger Hot, Jalapeno, Fresno)
1 lemon, zest only
To taste, salt and pepper

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Directions

Sort fiddleheads, discarding any that have unrolled.
Place in a plastic bag and shake vigorously to remove brown husk covering them.
Rinse fiddleheads thoroughly in lots of water. Trim off any brown tips with a knife. In a large saucepan of boiling water, cook fiddleheads for 15 minutes, or until tender.
Drain and reserve. Heat oil and butter in a skillet over medium-high heat; add garlic and hot pepper. Cook for 1 minute.
Add fiddleheads and continue cooking for 2 minutes, stirring to coat well with butter mixture.
Add lemon zest. Season with salt and pepper to taste and stir. Serve as a side dish for grilled meat.

VARIATION: Replace oil and butter by toasted sesame oil, and replace hot pepper by gingerroot. Omit lemon zest and sprinkle with fresh coriander instead.