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Sauteed Fiddleheads

From Our Kitchen


24 fresh fiddleheads
1 tsp. coarse salt
1 Tbsp. freshly squeezed lemon juice
2 - 3 Tbsp. unsalted butter


Remove papery brown particles from the fiddleheads. Fill a medium bowl with cool water; add 1 tsp. salt and the lemon juice. Add fiddleheads and push them down into the water several times to clean them. Transfer to paper towel to drain.

On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, about 4 - 5 minutes.

Melt butter in a large skillet over medium heat. Add fiddleheads and cook 1 - 2 minutes on each side until golden. Season with salt and pepper, and serve.