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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is another wonderful spring recipe for all those fiddlehead lovers - just delicious!! Ingredients:
1 1/2 cups cleaned fiddleheads, finely chopped |
2 chicken bouillon cubes |
1 small onion, minced |
2 tablespoons butter |
3 1/2 cups milk |
1/2 cup heavy cream |
salt |
Directions:
1. Melt butter and bouillon cubes in a saucepan. Sauté onions and fiddleheads for 10-12 minutes (fully cooked). Add milk and heat thoroughly; stir in cream and season to taste.
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