For a few weeks every spring these funny looking coiled fronds are found all over Canada. They are mostly foraged meaning they are found out in nature and are not cultivated like other commercially consumed vegetables. These things are fun to eat - slightly scary looking - my fiancee was convinced there was a worm curled up inside one of the fiddlehead. You must blanch or wash these a number of times before consuming. If you dare to uncurl the green super food you'll be pleasantly surprised by it's clean tubular inside no worms in here. Fiddleheads with shallots and white wine INGREDIENTS:
bunch of fiddleheads
1 clove af garlic - finely chopped
1 tsp butter
splash of white wine
PREP: let fiddle heads sit in cold water - rinse 2x then blanch in boiling water for 30 seconds.
COOK: suatee shallots and garlic in olive oil add s&p to taste add splash of white whine and then finish with a little butter. Enjoy!