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6 servings
suggest servings
| 20 | ounces | fiddlehead | frozen |
| 5 | tablespoons | wine vinegar | |
| 1/4 | teaspoon | worcestershire sauce | |
| 2 | Drops | red hot pepper sauce (eg. Tabasco) | |
| 12 | tablespoons | olive oil | |
| 4 | each | scallions, spring or green onions |
Thaw fiddleheads and mix with the vinegar and the two sauces and salt and pepper to taste.
Let marinate in fridge for 4-8 hours.
Add oil and onions before serving.
| % Daily Value* | |
| Total Fat 26.0g | 40% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 2% | Vitamin C | 3% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. ...
I found this to be rather bland so I used a can of stewed tomatoes Italian blend. Even with this addition it still needs some more seasoning. I will add mushrooms next time. With a little practice this could be a winner!
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