Ashley Scott
@ashqueensco
Sautéed Fiddleheads with Butter and Vinegar
This easy sautéed fiddleheads recipe highlights the unique flavor of fiddleheads, making them a delightful side dish. The combination of butter and vinegar enhances their natural taste, creating a simple yet elegant dish that pairs well with various meals.
Details
- Cuisine:other
- Diet:vegetarian
- Difficulty:easy
- Estimated Cost:N/A
- Ingredients:5
- Views:5
Recipe Information
- Prep time25 min.
- Cook time20 min.
- Total time45 min.
- Servings4
Ingredients
- 1 pound
- 1 1/2 teaspoons
- 1 tablespoon
- 1 pinch
- to taste
Cooking Instructions
Follow our step-by-step guide on how to make Sautéed Fiddleheads with Butter and Vinegar.
Step 1
Begin by giving the fiddleheads a thorough rinse under cold water, ensuring to trim the stems for a clean finish.
Step 2
Next, immerse them in a bowl filled with cold salted water for about five minutes, allowing any grit to loosen, then rinse them again to ensure they are pristine.
Step 3
In a spacious skillet, add the fiddleheads and pour in enough water to fully submerge them.
Step 4
Bring the water to a rolling boil, then lower the heat to medium-low and let the fiddleheads simmer gently for ten minutes.
Step 5
Once cooked, drain them well.
Step 6
In the same skillet, introduce butter and melt it over medium-low heat.
Step 7
Gently add the drained fiddleheads, tossing them to coat in the luscious melted butter.
Step 8
Sauté for roughly five minutes, or until they reach a tender perfection.
Step 9
To finish, stir in a splash of white vinegar and season with salt and freshly ground black pepper to your liking.
Step 10
Serve these delightful fiddleheads warm, and enjoy a taste of spring on your plate.