1 lb Fiddleheads; fresh -OR-
1 pk -frozen fiddleheads
1/4 c Butter
6 Garlic cloves; finely chopped
2 Shallots; finely chopped
1 tb Soya sauce
1 ts Sugar, granulated
3 tb White wine
Shake fresh fiddleheads in a paper bag until brown skins come off;
Steam fresh or frozen, unthawed, fiddleheads until just tender.
Meanwhile, heat butter in heavy frying pan and sauté garlic and shallots until softened.
Blend in soya sauce, sugar and wine. Add steamed fiddleheads, turning to coat them well in sauce. Serve at once.
Recipe serves 4
Recipe source: A Taste of Quebec by Julian Armstrong