Fiddlehead Ferns Steamed With A Creamy Dijon Sauce Recipes

FIDDLEHEAD FERNS

Steps:

• Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.

SAUTEED FIDDLEHEADS

Steps:

• Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

FIDDLEHEAD FERNS STEAMED WITH A CREAMY DIJON SAUCE

Steps:

• 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.