Tetes De Violon a L'ail (Garlic-Ferns)
Recipe: #12450
April 26, 2014
Categories: Salads, Vegetable Salad, Side Dishes, French, 5-Minute Prep, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Vegetarian, more
"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"
Ingredients
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.