Ingredients
- 1. Wash in cold water, using several water changes, briskly swishing the fiddleheads about. 2. Bring a pot of water to a vigourous boil. Use 3 cups of water for each pound. 3. Add the fiddleheads to the boiling water and simmer until just tender (about 15 minutes). 4. Drain and serve with butter, salt and pepper to taste. A few drops of vinegar may be desired.
- PS: Don't be alarmed when you see your cooking water turning dark, with bits of frond in it. This is normal. In fact, if you strain this water, it may be added to home-made soups, supplying many nutrients and good flavour.
Directions
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Submitted 6/13/05.
Source: http://www.melborponsti.com/speirs/camp/camp0005.htm
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
How to Cook Fiddleheads