Fiddlehead Sauté (New Brunswick)

1 lb fiddleheads, cleaned (454 g)
¼ cup clarified butter (60 mL)
½ cup onion, finely minced (125 mL)
1 Tbsp. garlic, minced (15 mL)
1 Tbsp. lemon juice, freshly squeezed (15 mL)
1 Tbsp. raw sugar (15 mL) white
1 tsp. paprika (5 mL)
sea salt
black pepper, freshly ground

In a stainless steel* frying pan, heat butter over medium high heat. Fry onion and garlic for 2 minutes. Add fiddleheads and stir well. Sprinkle with salt, pepper, lemon juice, sugar and paprika, while stirring constantly. Sauté until fiddleheads are tender. About 3-5 minutes.

Makes 4-8 servings.

Cook's Note: Green vegetables may sometimes react in certain types of cooking pans and turn darker or even black. They are still ok to eat but may be bitter to the taste buds. To prevent this, make sure to cook all green vegetables in stainless steel rather than cast iron or aluminum.