Lemony Fiddleheads in Vegan Butter
This simple five-ingredient recipe can only be made during the short fiddlehead season, so pick up some fresh fiddleheads today for a delightful side dish.
Servings: 2 side dishes
Cost: $2.14 per serving
- 1/2 lb fiddleheads, cleaned 230 g; see Note 1
- 1 tbsp vegan butter 15 g
- 1/4 tsp fine salt or 1/2 tsp kosher salt 2 g
- 1/4 tsp black pepper
- 1/2 lemon's worth of juice 2 tbsp or 30 g
Bring a pot of water to a boil. Add the fiddleheads and simmer for 10–15 minutes (see Note 2).
Drain fiddleheads and rinse in cold water.
Melt a pat of vegan butter in a saucepan on medium heat. Add drained fiddleheads and saute for a few minutes.
Turn off the heat and stir in salt, black pepper, and lemon juice.