8 oz (250 g) fiddleheads, fresh or frozen
1/4 cup (50 mL) butter
2 tablespoons (30 mL) maple syrup
Salt and freshly ground pepper to taste
If using fresh fiddleheads, trim ends and wash thoroughly to remove any grit or dirt. Melt butter over medium heat in a large skillet. Add the fiddleheads and sauté until they begin to soften, about 3 or 4 minutes. Add the maple syrup, stir to coat, cover and cook an additional 3 minutes or until the fiddleheads are tender yet crisp. Season to taste with freshly ground pepper and salt.