Lemony Fiddleheads in Vegan Butter
Servings: 2 side dishes
Calories: 98kcal
Cost: $2.14 per serving
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.
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Ingredients
- ½ lb fiddleheads, cleaned (230 g; see
Note 1 ) - 1 tbsp vegan butter (15 g)
- ¼ tsp fine salt or 1/2 tsp kosher salt (2 g)
- ¼ tsp black pepper
- ½ lemon's worth of juice (2 tbsp or 30 g)
Instructions
- 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.
Nutrition
Calories: 98kcal