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    FIddleheads: Tetes De Violon a L'ail


    Source of Recipe


    A Taste of Quebec_ by Julian Armstrong

    Recipe Introduction


    An unusual veggie and a delicious treatment

    List of Ingredients




    1 lb Fiddleheads; fresh
    2 Shallots; finely chopped
    1 tb Soya sauce
    1/4 c Butter
    1 ts Sugar, granulated
    6 Garlic cloves;finely chopped
    3 tb White wine

    Recipe



    Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins. Steam fresh or frozen, unthawed, fiddleheads until just tender. Meanwhile, heat butter in heavy frying pan and saute garlic and shallots until softened. Blend in soya sauce, sugar and wine. Add steamed fiddleheads, turning to coat them well in sauce. Serve at once. SERVES:4
 

 

 

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