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Wash fiddleheads in at least four changes of water, swishing them around with your hands. This helps get rid of the brown papery substance covering them and releases the dirt that can be caught in the fronds. Finally, cut off the tough brown part at the base of the fern.

Servings: 4

Ready time: 18 minutes


8 ounces (250 grams) fiddleheads, well washed, ends trimmed

2 tablespoons butter

½ cup whipping cream

1 tablespoon horseradish

Salt and freshly ground pepper

2 tablespoons chives, chopped


Bring a pot of water to boil over high heat. Add fiddleheads and boil for 3 minutes or until crisp tender. Drain and refresh with cold water.

Heat butter in a skillet over medium-high heat. Add fiddleheads and sauté for 1 minute. Add cream and horseradish, bring to a boil and boil for 4 minutes or until cream has thickened. Season with salt and pepper to taste and scatter with chives.

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