Fiddlehead Ferns Steamed With a Creamy Dijon Sauce Recipe #220825
A low fat side dish of Maine.This sauce is really nice try it with any veggies.
by ~Rita~
35 min | 10 min prep
SERVES 6
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
- 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.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 220825 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars