Buttery Fiddleheads

You always hear stories about mothers fighting with their kids so they eat their veggies. Or having to hide veggies so they eat them. Or adding tons of cheese to broccoli.
I never understood those stories. Because when I was a kid, I LOVED veggies. Actually, my mom had to fight with me so I’d eat my meat. Now you know why it is not hard for me to be a vegetarian.

I loved broccoli. Isn’t broccoli awesome? And green (and yellow) beans.
I loved fresh peas because you got to take them out of their shell.
And I loved Brussels sprouts. They are just delicious. As you can see, I just never had a problem with green veggies.

One that I really loved was fiddleheads. There are two names for that veggie in french. And one of them, the one I used, is “tête de violon”, which translates to violin head. Yes, I loved fiddleheads not only for their taste, but also for their awesome name.

It is very important to prepare the fiddleheads correctly because there may be a toxin in them. You have to rinse them very well, let them sit in water for 5-10 minutes, rinse very well again, boil or steam, and then cook to taste. You can also rinse, boil for 5 minutes, change the water, and boil again for 5 minutes.

Print recipe

Ingredients:

• 200g fiddleheads
• 1 tbsp earth balance (or butter)
• 1 clove garlic, pressed
• 1 shallot, thinly sliced

Directions: Rinse the fiddleheads and let sit in water for 5-10 minutes. Meanwhile, bring some water to a boil. Drain the fiddleheads and rinse again. Steam for 10 minutes, drain.
Melt earth balance over medium heat. Add fiddleheads, garlic and shallot and cook for 3 minutes, stirring.

Serves 2-3

I had them with one open-faced pear sandwich. And then the leftovers with a big salad.

The fiddleheads melt in your mouth and the butter, garlic and shallot compliment their taste really well. It just adds a little flavor and it is delicious. It was a great salad add-in!

Have a great weekend!