Recipe: Fiddleheads Dijon

from the University of Maine Cooperative Extension

 

Fiddlehead Dijon

1-1/2 pounds fresh fiddleheads
1 tablespoon cornstarch
1 cup nonfat buttermilk
2 teaspoons Dijon mustard
3/4 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/4 teaspoon pepper

• Clean and prepare fiddleheads.
• Remove scales and wash thoroughly.
• Place fiddleheads in a vegetable steamer over boiling water.
• Cover and steam 20 minutes or until tender, but still crisp.
• Set aside, and keep warm.
• 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.
• Serve immediately. 

Makes 6 servings.

Posted: to Recipes on Wed, Apr 18, 2012
Updated: Wed, Apr 18, 2012