*Note: Winterlake pepper blend consists of equal parts black peppercorn, white peppercorn, and allspice.
- 1/2 Cup unsalted butter
- 2 cloves garlic, minced
- 1 Pound fiddlehead ferns, trimmed and cleaned
- 1/4 Cup chicken broth
- 2 Tablespoons chopped Italian parsley
- Salt and freshly ground Winterlake pepper blend, to taste*
In a large sauté pan, melt the butter over medium heat. Add the garlic and sauté until it is aromatic but not browned, about 2 minutes. Add the fiddleheads and sauté for 1-2 minutes. Add the chicken broth and cover the pan with a lid or with aluminum foil to allow the fiddleheads to steam slightly, for 5 minutes. Top with the parsley. Season with salt and pepper blend, to taste.