Friday, August 10, 2007

Fiddlehead Dijon Recipe

  • 1 ½ lbs fiddleheads

  • 1 tablespoon cornstarch

  • 1 cup nonfat buttermilk

  • 2 teaspoon Dijon mustard

  • ¾ teaspoon lemon juice

  • ½ teaspoon dried tarragon

  • ¼ teaspoon pepper
Clean and steam fiddleheads for 10 minutes or until tender. Set aside and keep warm. Combine cornstarch and buttermilk in a small saucepan, stir well. Stir constantly over medium heat until sauce thickens. Remove from heat and stir in mustard, lemon juice, tarragon and pepper. Arrange fiddleheads on serving plate and pour sauce over top.

(Ruma Fruit & Gift Basket World is a division of Ruma Fruit & Produce Co, Inc.)

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