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Garlic Fiddleheads
1 pound fresh fiddleheads
2 shallots, finely chopped
1 tablespoon soya sauce
1/4 cup butter
1 teaspoon sugar, granulated
6 garlic cloves, finely chopped
3 tablespoons white wine
Shake fresh fiddleheads in a paper bag until brown skins come off;
discard skins. Steam fresh or frozen, unthawed, fiddleheads until
just tender. Meanwhile, heat butter in heavy frying pan and saute
garlic and shallots until softened. Blend in soya sauce, sugar and
wine. Add steamed fiddleheads, turning to coat them well in sauce.
Serve at once. SERVES:4
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Garlic Fiddleheads