Return to Content

Fiddleheads and Herbs

Fiddleheads and Herbs
0 votes, 0.00 avg. rating (0% score)
by in Apr 2001

Yield: Makes 4 to 6 servings.

Ingredients:

  • 4 cups rinsed and trimmed fiddleheads
  • 8 tablespoons olive oil
  • 2 tablespoons red-wine vinegar or tarragon vinegar
  • 2 tablespoons water
  • 1 clove garlic, minced
  • 1/2 teaspoon brown sugar
  • 2 drops Tabasco
  • 1/2 teaspoon basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

Instructions:

Steam the fiddleheads over hot water for about 15 minutes or until tender. Meanwhile, mix the dressing ingredients and stir well. Toss fiddleheads in the herb dressing just before serving.
Updated Wednesday, February 9th, 2005
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111