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Sautéed Fiddleheads with Butter and Vinegar

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner Canadian
Sautéed Fiddleheads with Butter and Vinegar
Ingredients
  • 1 pound fiddleheads
  • 1 1/2 teaspoons butter
  • 1 tablespoon white vinegar
  • 1 pinch salt and ground black pepper to taste
Instructions
1
Begin by giving the fiddleheads a thorough cleansing under cold running water, followed by a delicate trimming of their stems. Next, submerge them in a brine solution consisting of cold water and salt for 5 minutes, after which rinse them once more.
2
Proceed by placing the fiddleheads in a large saucepan, and then add enough water to cover them completely. Bring the mixture to a rolling boil before gradually reducing the heat to a low simmer for 10 minutes. Remove from heat and drain off any excess liquid.
3
In the same saucepan, melt a small amount of butter over low heat. Then, gently combine the fiddleheads with the melted butter and toss them to ensure they are evenly coated. Continue cooking the fiddleheads until they have reached a tender state, approximately 5 minutes later. Finally, stir in a splash of vinegar and season with salt and pepper to taste.