Tetes De Violon a L'ail (Garlic-Ferns)

5m
Prep Time
10m
Cook Time
15m
Ready In


"Posted to the web by Shadows on May 25, 2007 Tetes de Violon a l'Ail -- The tiny, curled fronds of fern, which have gained a reputation as one of Canada's national foods, come in a large part from the Matapedia River valley. At Auberge La Coulee Douce in Causapcal, Suzanne Couisneau likes to steam fiddleheads, then season then with garlic sauce. Source:"A Taste of Quebec" by Julian Armstrong"

Original is 4 servings

Nutritional

  • Serving Size: 1 (158.8 g)
  • Calories 196.9
  • Total Fat - 14.6 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 35.3 mg
  • Sodium - 619.1 mg
  • Total Carbohydrate - 10.3 g
  • Dietary Fiber - 0.3 g
  • Sugars - 2.1 g
  • Protein - 9.2 g
  • Calcium - 51.3 mg
  • Iron - 2.2 mg
  • Vitamin C - 31.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins.

Step 2

Steam fresh fiddleheads until just tender.

Step 3

Meanwhile, heat butter in heavy frying pan and sauté garlic and shallots until softened.

Step 4

Blend in soy sauce, sugar and wine.

Step 5

Add steamed fiddleheads, turning to coat them well in sauce.

Step 6

Serve at once.

Step 7

Step 8

SERVES 4.

Tips


No special items needed.

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