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(Tetes de Violon a l'Ail (Garlic-flavoured Fiddleheads)

Title: (Tetes de Violon a l'Ail (Garlic-flavoured Fiddleheads) is a home-style recipe. Serves 4. Categories: Vegetables, French can, Armstrong Servings: 4 1 lb Fiddleheads; fresh -OR- 1 pk -frozen fiddleheads, 300 g 1/4 c Butter 6 Garlic cloves;finely chopped 2 Shallots; finely chopped 1 tb Soya ...

Ingredients

• 1 lb
• 1
• 1/4 cup
• 6
• 2
• 1 tbsp
• 1 tsp
• 3 tbsp

Method (preview)

1. 1

   Servings: 4

2. 2

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

3. 3

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

4. 4

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

5. 5

   Blend in soya sauce, sugar and wine.

6. 6

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

7. 7

   Serve at once.

8. 8

   SERVES:4