Wednesday, May 13, 2009

Fiddlehead update

A great new recipe for Fiddlehead ferns:

Fiddlehead Dijon

1-1/2 pounds fresh fiddleheads
1 tablespoon cornstarch
1 cup nonfat buttermilk
2 teaspoons Dijon mustard
3/4 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. Cover and steam 20 minutes or until tender, but still crisp. Set aside and keep warm.

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. Serve immediately.

Makes 6 servings.

You can order fiddlehead ferns from us at Ruma's. We get daily shipments of fresh fiddleheads and we ship them nationwide. Check out our site for more information or email us at You can call us at 800.252.8282

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