Easy Sautéed Fiddleheads
This is the traditional way of cooking fiddleheads in New Brunswick.
fiddleheads
1
pound
butter
1 ½
teaspoons
white vinegar
1
tablespoon
salt and ground black pepper to taste
1
pinch
 Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.
  Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.
  Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.
