Creamed Fiddleheads and Carrots

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  carrots
• 2  tablespoons butter
• 1  tablespoon  finely chopped fresh chervil or 1  teaspoon dried chervil
• 1  teaspoon granulated sugar
•  salt and pepper
• 1⁄3 cup water
• 2  cups  fiddleheads
• 1⁄2 cup  whipping cream

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.