Fiddlehead Ferns Steamed With a Creamy Dijon Sauce

Rita~'s Note:

A low fat side dish of Maine.This sauce is really nice try it with any veggies.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

fiddleheads

• 1 ½ lbs fiddleheads
• 1 garlic clove (sliced thin)

Sauce

• 1 tablespoon cornstarch
• 1 cup fat-free buttermilk
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• ½ teaspoon dried tarragon
• ¼ teaspoon pepper

Directions:

1. Clean and prepare fiddleheads:.
2. Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water sprinkle garlic over them.
3. Cover and steam 20 minutes or until tender, but still crisp. Set aside, and keep warm.
4. Sauce:.
5. Combine cornstarch and buttermilk in a small saucepan; stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in mustard, lemon juice, tarragon and pepper.
6. Arrange fiddleheads on a serving platter, spoon sauce over fiddleheads. Granish with lemon slices.
7. Serve immediately.