Sautéed Fiddleheads with Fresh Herbs

This recipe should be served hot. It's delicious with lamb, dinner rolls, and morel mushrooms sautéed with butter, garlic, and a dash of sherry.

Ingredients:

2 tablespoons extra virgin olive oil
3/4 cup fresh Ramps, cleaned, trimmed, and chopped
2 teaspoons garlic, minced fine
1/2-cup carrots, sliced julienne style
1/2-teaspoon Sea salt
1 tablespoon cilantro, chopped fine
2 cups fresh Fiddleheads, trimmed and rinsed

Preparation:

Heat the oil in a Dutch oven and use it to sauté the ramps, garlic, carrots, salt, and fresh herbs. Sauté for about three minutes.
Add the fiddleheads and continue to sauté for about five minutes. Stir from time to time to ensure even cooking. The fiddleheads should be a deep green color, and should still be crisp. Serve hot.

Directions:
This recipe should be served hot. It's delicious with lamb, dinner rolls, and morel mushrooms sautéed with butter, garlic, and a dash of sherry.

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Sautéed Fiddleheads with Fresh Herbs

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