Tetes De Violon a L'ail (Garlic-Ferns)
Created by Shadows1 on April 26, 2014
- Servings: 4
- Prep Time: 5m
- Cook Time: 10m
- Recipe #12450
Ingredients
- 1 pound fiddlehead (fresh)
- 2 shallots, finely chopped
- 1 tablespoon soy sauce
- 1/4 cup butter
- 1 teaspoon granulated sugar
- 6 garlic cloves, finely chopped
- 3 tablespoons white wine
How to Make
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Step 1: Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins.
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Step 2: Steam fresh fiddleheads until just tender.
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Step 3: Meanwhile, heat butter in heavy frying pan and sauté garlic and shallots until softened.
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Step 4: Blend in soy sauce, sugar and wine.
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Step 5: Add steamed fiddleheads, turning to coat them well in sauce.
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Step 6: Serve at once.
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Step 7:
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Step 8: SERVES 4.
Nutritional Facts
- 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