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.


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