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.