FIDDLEHEAD FERNS STEAMED WITH A CREAMY DIJON SAUCE

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Fiddlehead Ferns Steamed With a Creamy Dijon Sauce image

Make and share this Fiddlehead Ferns Steamed With a Creamy Dijon Sauce recipe from Food.com.

Provided by Rita1652

Categories     Greens

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • Clean and prepare fiddleheads:.
  • Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water sprinkle garlic over them.
  • Cover and steam 20 minutes or until tender, but still crisp. Set aside, and keep warm.
  • Sauce:.
  • 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.
  • Arrange fiddleheads on a serving platter, spoon sauce over fiddleheads. Granish with lemon slices.
  • Serve immediately.

Nutrition Facts : Calories 46.9, Fat 0.6, Sodium 29.5, Carbohydrate 8.1, Fiber 0.1, Sugar 0.1, Protein 5.3

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