Fiddlehead Ferns Steamed With a Creamy Dijon Sauce

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

• Ready In: 35 mins
• Serves: 6

Ingredients

• fiddleheads

• 1 1⁄2 lbs  fiddleheads
• 1  garlic clove (sliced thin)

• Sauce

• 1  tablespoon cornstarch
• 1  cup fat-free buttermilk
• 1  tablespoon Dijon mustard
• 1  teaspoon lemon juice
• 1⁄2 teaspoon dried tarragon
• 1⁄4 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.