1. Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well. 2. Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit. 3. Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit. 4. Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted. 5. Add the fiddleheads and sauté, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy. Add salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
