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Fiddlehead and Hot Pepper Stir-Fry Recipe

Fiddlehead and Hot Pepper Stir-Fry
Source: Iga

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Ingredients

  • 500 mL (2 cups) fiddleheads
  • 15 mL (1 tbsp.) oil
  • 15 mL (1 tbsp.) butter
  • 1 garlic clove
  • 15 mL (1 tbsp.) hot pepper (e.g. Finger Hot, Jalapeno, Fresno)
  • 1 lemon, zest only
  • To taste, salt and pepper
PREP TIME
15m
COOK TIME
20m
TOTAL TIME
35m
YIELD
4 portions

Instructions

  • Sort fiddleheads, discarding any that have unrolled.
  • Place in a plastic bag and shake vigorously to remove brown husk covering them.
  • Rinse fiddleheads thoroughly in lots of water.
  • Trim off any brown tips with a knife.
  • In a large saucepan of boiling water, cook fiddleheads for 15 minutes, or until tender.
  • Drain and reserve.
  • Heat oil and butter in a skillet over medium-high heat; add garlic and hot pepper.
  • Cook for 1 minute.
  • Add fiddleheads and continue cooking for 2 minutes, stirring to coat well with butter mixture.
  • Add lemon zest.
  • Season with salt and pepper to taste and stir.
  • Serve as a side dish for grilled meat.

Dinner

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A recipe from Iga

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