Recipe by Tara
We just made this as a side to steak and boiled mint potatoes, simply yummy!
Top Review by KellyMae
My first time with fiddleheads. Forgot to add the salt to the boiling water, hopefully that wasn't a big error. After 15 minutes the fiddleheads were overcooked, quite mushy. The fiddleheads have a very delicate flavour, I was expecting something much stronger. The lemon faded into the butter. So a last squeeze over the top was nice.
- 2 cups fiddleheads (washed well and trimmed of brown spots)
- 1 cup water
- 1 teaspoon salt (I use kosher)
- 1 tablespoon olive oil or 1 tablespoon butter
- 1 tablespoon lemon juice
- 1⁄4 teaspoon black pepper