Yields 4 Portions
1 pound Fiddleheads
1/4 cup Butter
6 cloves minced Garlic
2 each finely chopped Shallots
1 tablespoon Soy sauce
1 teaspoon Granulated sugar
3 tablespoons White wine
Level of Difficulty:
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Steam fresh or frozen fiddleheads until just tender.
Meanwhile, heat butter in heavy frying pan and saute garlic and shallots until softened.
Blend in soy sauce, sugar and wine. Add steamed fiddleheads, turning to coat them well in sauce. Serve hot.
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