Savory Fiddleheads

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4 cups fiddleheads / 1 litre de têtes de violon
Juice of one lemon (2-3 tbsp) / Jus de un citron (10-15 ml)
2 tsp sesame oil / 10 ml d’huile de sésame
1 tbsp soy sauce / 15 ml de sauce soya
1 tsp crushed garlic / 5 ml d’ail émincé

EN: Cook the fiddleheads in boiling water 10 to 15 minutes until a fork easily pierces through. Mix with the other ingredients and let sit 30 minutes in the fridge before serving.

FR : Faites cuire les têtes de violon dans de l’eau bouillante 10 à 15 minutes jusqu’à tendres. Mélangez avec les autres ingrédients et laissez reposer au frigo 30 minutes avant de servir.

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