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(Tetes De Violon a L'ail (Garlic-Flavoured Fiddleheads)

This (Tetes De Violon a L'ail (Garlic-Flavoured Fiddleheads) recipe uses Fiddleheads Fresh, Pk, Butter Ts Sugar, and Garlic Finely Chopped Tb White Wine. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 lb
• 1
• 1/4 cup
• 6

Method (preview)

1. 1

   At Auberge La Coulee Douce in Causapcal, Suzanne Couisneau likes to steam fiddleheads, then season then with garlic sauce.

2. 2

   Steam fresh or frozen, unthawed, fiddleheads until just tender.

3. 3

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

4. 4

   Blend in soya sauce, sugar and wine.

5. 5

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

6. 6

   Serve at once.

7. 7

   SERVES:4