Instructions:

Yield: 6 servings

2 tbsp Olive oil
3/4 cup Onions, chopped
2 tsp Garlic, minced
1/2 cup Carrots, julienned
1/2 tsp Salt
1 tbsp Cilantro, chopped
1 tbsp Basil, chopped
2 cup Fiddleheads, trimmed

Heat the oil in a pot. Saute the onions, garlic, carrots, salt & fresh herbs for about 3 minutes. Add the fiddleheads & saute for a further 5 minutes. Stir occasionally in order to ensure even cooking. The fiddleheads should be a rich green colour & semi soft. Serve hot.