Never eat raw fiddleheads. Fiddleheads produce a natural toxin that needs to be boiled away before you can eat them, so make sure to follow the cooking instructions carefully. The canada food guide recommends boiling for 15 minutes but I find this makes them pretty mushy, so I boil for 10 minutes and sauté for 5.
225 grams fresh fiddleheads
2 tsp vegan butter
1 Tbsp lemon zest
cracked pepper to taste
- Remove as much of the brown papery husk off the fiddle heads as possible and then rinse them in cold, fresh water, several times. I soak mine for a few minutes, to help remove any leftover husk and dirt.
- Throw fiddleheads in a large pot of salted boiling water for 10 minutes and drain well.
- Heat a frying pan with the butter and add the fiddle heads and sauté for 5 minutes.
- Garnish with freshly cracked pepper and lemon zest and enjoy!