Steamed Fiddleheads
The curled shape, the crunch and the truly unique woodsy flavor make this simple steamed green a versatile and unusual side dish. Serve hot with butter, salt and pepper or a lemon glaze.
2 cups fiddleheads 500 mL
Remove the papery outer layer from the fresh fiddlehead and wash well. Place the fresh fiddleheads in a vegetable steamer over boiling water. Cover and steam 5 to 10 minutes or until tender crisp
Lemon Butter Glaze:
1/4 cup lemon juice 50 mL
1/4 cup butter 50 mL
In a small saucepan melt the butter, stir in the lemon juice. Pour over the steamed fiddleheads and gently toss to coat. Serves 4.
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