Fiddlehead Ferns Steamed With A Creamy Dijon Sauce Recipe

Name: Fiddlehead Ferns Steamed With A Creamy Dijon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: fiddleheads, 1 1/2 lbs fiddleheads, 1 garlic clove (sliced thin), Sauce, and more.

Yes, Fiddlehead Ferns Steamed With A Creamy Dijon Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fiddlehead Ferns Steamed With A Creamy Dijon Sauce

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