Fiddleheads Sauteed in Nomato Sauce
Prep time
Cook time
Total time
Author: Zesty Paleo
Serves: 4
Ingredients
- 16 oz fiddlehead ferns
- ½ cup pumpkin purée*
- ¼ cup bone broth or water
- 2 tablespoons balsamic vinegar
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt or to taste
- 2 tablespoons coconut oil
- Basil leaves for garnish
- Lime or lemon juice to serve
Instructions
- In a large-size saucepan bring water to a boil.
- In the meantime clean and trim the fiddleheads.
- Once the water is boiling, add the fiddleheads and cook for 10 minutes over medium heat.
- While the fiddleheads are cooking proceed by preparing the nomato sauce. In a small bowl combine the pumpkin purée with bone broth, balsamic and apple cider vinegars, garlic, onion, and salt. Set aside.
- Once the fiddleheads are cooked, drain them under cold water to stop the cooking process and to fix the color.
- In a large non-reactive sauté pan preheat the coconut oil over medium high heat, add the nomato base and cook for 1 minute.
- Stir in the fiddleheads and cook stirring occasionally for 3 to 5 minutes or until a part of the liquid is absorbed.
- Garnish with basil leaves, drizzle with lime juice and serve!
Notes
*Butternut squash puree can be used.
Recipe by Zesty Paleo at https://zestypaleo.com/aip-fiddleheads-sauteed-nomato-sauce/