Creamed Fiddleheads and Carrots

Total Time
30mins
Prep 10 mins
Cook 20 mins

Use new carrots, if you can get them, in this delightful side dish, which goes beautifully with chicken or lamb.

Ingredients Nutrition

Directions

  1. Cut carrots into strips 2 x 1/2 inch.
  2. In large heavy skillet, melt butter over medium heat.
  3. Add carrots; sprinkle with chervil and sugar, and season with salt and pepper to taste.
  4. Cook, tossing to glaze carrots, for 3 minutes.
  5. Add water, reduce heat to medium low, cover and simmer for 6 to 8 minutes, or until almost tender.
  6. Meanwhile, in saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until tender.
  7. Drain well.
  8. Uncover carrots, increase heat to medium high and cook until water evaporates.
  9. Add cream and cook until thickened, 2 to 4 minutes; stir in fiddleheads and heat through.
  10. Taste and adjust seasoning.
  11. Makes 4 servings.
  12. Canadian Living.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a