FIDDLEHEADS

INGREDIENTS

- 270 gr fiddleheads 

- 1 tablespoon extra virgin olive oil 

- ½ tablespoon garlic powder

- ½ tablespoon onion salt

- ¼ teaspoon black pepper 

- 1 tablespoon chopped almonds

- Dash of salt 

PREPARATION

First, place the fiddleheads in a bowl filled with water and salt, leave it to rest overnight in the refrigerator. Next day or after approx 8 hours rest, rinse well with clean cold water, remove the edges and brownish parts of these, place in a bowl with water and cook in the microwave for 5 minutes approx, (water is boiling and vegetables are cooked and tender). Now, place a pan on the stove over high heat, add 1 tablespoon of extra virgin olive oil, heat, add the strained fiddleheads, ½ tablespoon of garlic powder, ½ tablespoon of onion salt, 1/4 teaspoon black pepper and 1 tablespoon of chopped almonds, sautee for  5 minutes and it’s ready!

Enjoy!

TIPS

• Be careful to wash and cook the fiddleheads very well to avoid poisoning.

• Also you can use fresh garlic, but it has to be finely chopped and toasted on the hot oil. 

• You can serve these on its own or as a side dish with beef.