Basic Boiled Fiddleheads

Recipies don't get any easier than this one, yet many "hardcore" fiddlehead enthusiasts insist

that this, or a simple saute, is the only way to eat this woodland delicacy.




Trim the base of the fiddleheads, leaving only a tiny tail beyond the circumference of each fiddlehead.

Rub off any remaining furry brown covering. rinse under running water. Drop fiddlheads into a large pot of boiling salted water.

Boil for about 5 minutes or until tender. If undercooked, you will miss the full, rich flavour. Drain well and serve piping hot with melted butter.