Fiddleheads are the curled-up early fronds of the ostrich fern, found in the spring along riverbanks in the Northeast.
Servings: 4 - 6Prep Time: about 10 min Cook Time: about 15 min
vinegar if desired
Rinse 1 or 2 lb cleaned fiddleheads three times in cool water.
Meanwhile, bring water to a boil in saucepan (enough water to cover fiddleheads).
Put into boiling water and bring to a boil again.
Cook for about 15 min. until tender but not mushy.
Drain and serve hot with lots of butter, and vinegar if you like. They can also be served cold in a salad.
They can also be frozen or canned, using your usual method.
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