This Christmas we got a cook book from a friend about 
"Celebrating 150 years of Canadian Cuisine" take a look at these fiddleheads recipes. Sounds Delicious!!!  😋😋
 Pan-Fried Fiddlehead Greens 

1Ib (500g)  fresh fiddleheads

1/3 cup (75ml) unsalted butter

juice of 1/2 lemon

pinch each of sea salt, pepper and paprika


1/3 cup (75ml) fine breadcrumbs


Clean fiddleheads well and cook in boiling, salted water for 5 to 7 minutes, In a pan, melt butter and add lemon juice, salt, pepper, paprika and breadcrumbs. Toss hot fiddleheads in a pan to coat well. Serves 6 as a side dish

 TIP: 
A great way to clean the papery, brown scales from fiddleheads is to shake them in small batches in a paper bag. 




Traditional Steamed New Brunswick Fiddlehead Greens

1 IB (500 g) fresh fiddleheads

1/4 cup (60ml) unsalted butter

2 Tbsp (30 ml) champagne vinegar or cider vinegar

sea salt and pepper to taste

Prepare fiddleheads by washing them well in several changes of clean water, then steam until tender, about 10 minutes. While still hot, toss with butter and vinegar. Season with salt and pepper. 



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