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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