Fiddlehead Ferns Steamed With a Creamy Dijon Sauce
photo by Rita1652
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
-
fiddleheads
- 680.38 g fiddleheads
- 1 garlic clove (sliced thin)
-
Sauce
- 14.79 ml cornstarch
- 236.59 ml fat-free buttermilk
- 14.79 ml Dijon mustard
- 4.92 ml lemon juice
- 2.46 ml dried tarragon
- 1.23 ml pepper
directions
-
Clean and prepare fiddleheads:
- Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water sprinkle garlic over them.
- Cover and steam 20 minutes or until tender, but still crisp. Set aside, and keep warm.
-
Sauce:
- 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.
- Arrange fiddleheads on a serving platter, spoon sauce over fiddleheads. Granish with lemon slices.
- Serve immediately.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey