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Thursday, May 7, 2015

Fiddlehead Ferns Steamed With A Creamy Dijon Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 6
  • 1 1/2 lbs fiddleheads
  • 1 garlic clove (sliced thin)
  • 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

Recipe

  • 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.

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