Fiddlehead Ferns Steamed With a Creamy Dijon Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A low fat side dish of Maine.This sauce is really nice try it with any veggies. Ingredients:
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 |
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.
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