Sauteed Fiddleheads with Fresh Herbs |
| 2 Tbsp olive oil
3/4 cup onions, chopped 2 tsp garlic, minced 1/2 cup carrots, julienned 1/2 tsp salt 1Tbsp cilantro, chopped 1Tbsp basil, chopped 2 cups fiddleheads, trimmed Heat the oil in a pot. Saute the onions, garlic, carrots, and salt until the carrots are crisp but tender. Add the fiddleheads and fresh herbs. Saute for a further 5 minutes. Stir occasionally in order to ensure even cooking. The fiddleheads should be a rich rather light green colour & semi soft. Serve hot. |
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