Creamed Fiddleheads and Carrots

Name: Creamed Fiddleheads and Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3 carrots; 2 tablespoons butter; 1 tablespoon finely chopped fresh chervil or 1 teaspoon dried chervil; 1 teaspoon granulated sugar; salt and pepper; 1/3 cup water; 2 cups fiddleheads; 1/2 cup whipping cream

Submitted by Olha7397

"Use new carrots, if you can get them, in this delightful side dish, which goes beautifully with chicken or lamb."

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Ready In:: 30mins
Ingredients:: 8
Serves:: 4

ingredients

3 carrots
2 tablespoons butter
1 tablespoon finely chopped fresh chervil or 1 teaspoon dried chervil
1 teaspoon granulated sugar
salt and pepper
¹⁄₃ cup water
2 cups fiddleheads
¹⁄₂ cup whipping cream

directions

Cut carrots into strips 2 x 1/2 inch.
In large heavy skillet, melt butter over medium heat.
Add carrots; sprinkle with chervil and sugar, and season with salt and pepper to taste.
Cook, tossing to glaze carrots, for 3 minutes.
Add water, reduce heat to medium low, cover and simmer for 6 to 8 minutes, or until almost tender.
Meanwhile, in saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until tender.
Drain well.
Uncover carrots, increase heat to medium high and cook until water evaporates.
Add cream and cook until thickened, 2 to 4 minutes; stir in fiddleheads and heat through.
Taste and adjust seasoning.
Makes 4 servings.
Canadian Living.