Ingredients
- 2 tb Olive oil
- 3/4 c Onions, chopped
- 2 ts Garlic, minced
- 1/2 c Carrots, julienned
- 1/2 ts Salt
- 1 tb Cilantro, chopped
- 1 tb Basil, chopped
- 2 c Fiddleheads, trimmed
Directions
Heat the oil in a pot. Saute the onions, garlic, carrots, salt & fresh herbs for about 3 minutes. Add the fiddleheads & saute for a further 5 minutes. Stir occasionally in order to ensure even cooking. The fiddleheads should be a rich green colour & semi soft. Serve hot.
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Submitted 6/13/05.
Source: http://soar.Berkeley.EDU/recipes/
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Sauteed Fiddleheads with Fresh Herbs