Fiddlehead Ferns Steamed With a Creamy Dijon Sauce

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

1. 1

   Clean and prepare fiddleheads:.

2. 2

   Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water sprinkle garlic over them.

3. 3

   Cover and steam 20 minutes or until tender, but still crisp. Set aside, and keep warm.

4. 4

   Sauce:.

5. 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. 6

   Arrange fiddleheads on a serving platter, spoon sauce over fiddleheads. Granish with lemon slices.

7. 7

   Serve immediately.