Fiddleheads with Chardonnay and Bacon
Fiddleheads With Chardonnay And Bacon is an easy dinner. Made with 1 c. washed, cleaned fiddleheads, 2 bacon strips, cooked crisp and crumbled, 1 tbsp. butter, 1/4 c. chardonnay wine and salt and pepper to taste, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Saute fiddleheads in butter in a heavy bottomed saute pan over moderate heat, stirring with wooden spoon for 2 or 3 minutes, being careful not to brown.
Pour Chardonnay wine into saute pan and cover immediately, allowing fiddleheads to steam until slightly wilted.
Season with salt and pepper.
Garnish with crumbled bacon and serve at once.
Yields 2 servings.
π· Perfect Pairings
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