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Sautéed Fiddlehead Ferns with Parsley and Garlic

This is probably the second easiest Fiddlehead recipe you're likely to come across, right after boiling and serving with butter. Again, this simple preparation brings out the wonderful, fresh flavor of the Fiddlehead with a minimum of muss, fuss or bother. Served as a side dish with wild game and a bottle of burgundy, this is exquisite.



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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Sautéed Fiddlehead Ferns with Parsley and Garlic.


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