Friday, August 10, 2007

Fiddlehead Parmesan Recipe

Fiddlehead Parmesan Recipe

  • 1 ½ lb Fiddleheads

  • ¼ cup butter

  • ¼ cup flour

  • 1 ½ cup chicken broth

  • ½ teaspoon lemon juice

Boil fiddleheads in salted water, reduce heat and simmer for 8 minutes. Drain and set aside. Melt butter over medium-low heat and blend in flour. Gradually add chicken broth and lemon juice. Stir and simmer until thickened, while stirring in ½ of the Parmesan cheese. Alternately layer fiddleheads and sauce in a lightly greased 1-quart casserole dish, ending with sauce. Sprinkle remaining cheese and broil 4 inches from heat until the cheese is golden brown.

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