Country Sauteed Fiddleheads
Courteney bass cox) родилась и выросла в бирмингеме, штат алабама.
Recipe Summary Country Sauteed Fiddleheads
This is the traditional way of cooking fiddleheads in New Brunswick.Ingredients | Courntey Cox1 pound fiddleheads1 ½ teaspoons butter1 tablespoon white vinegar1 pinch salt and ground black pepper to tasteDirectionsRinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.I prefer balsamic or wine vinegar, but traditionally white vinegar is used.Info | Courntey Coxprep: 20 mins cook: 15 mins total: 35 mins Servings: 4 Yield: 4 servings
TAG : Country Sauteed FiddleheadsSide Dish, Vegetables,
