Steamed Fiddleheads With Horseradish Scallion Sauce Recipes
STEAMED FIDDLEHEADS WITH HORSERADISH SCALLION SAUCE
Categories Leafy Green Mustard Side Steam Vegetarian Quick & Easy Yogurt Horseradish Mayonnaise Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- In a steamer set over boiling water steam the fiddleheads for 5 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In a small bowl whisk together the yogurt, the mayonnaise, the lemon juice, the mustard, the horseradish, the scallion, and salt and pepper to taste, whisking until the sauce is smooth, and serve the fiddleheads topped with the sauce.
- To clean fresh-picked fiddleheads
- Snap off the crisp, bright green fiddlehead tops from ostrich ferns, leaving about 2 inches of stem attached. Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings. Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them. The fiddleheads keep, covered and chilled, for 1 week.
FIDDLEHEAD FERNS STEAMED WITH A CREAMY DIJON SAUCE
Make and share this Fiddlehead Ferns Steamed With a Creamy Dijon Sauce recipe from Food.com.
Provided by Rita1652
Categories Greens
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 46.9, Fat 0.6, Sodium 29.5, Carbohydrate 8.1, Fiber 0.1, Sugar 0.1, Protein 5.3
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