Fiddlehead Ferns Steamed With a Creamy Dijon Sauce

Name: Fiddlehead Ferns Steamed With a Creamy Dijon Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by Rita1652

"A low fat side dish of Maine.This sauce is really nice try it with any veggies."

Download

photo by Rita1652

Ready In:: 35mins
Ingredients:: 8
Serves:: 6

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

directions

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.