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.
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Asmat Gul
[email protected]This recipe sounds amazing! Can't wait to try it!
Janet King
[email protected]I've never had fiddleheads before. What do they taste like?
Moiz Love
[email protected]This recipe looks delicious! I'm going to try it tonight.
Ahsan Tahna
[email protected]I'm not sure what I did wrong, but my fiddleheads came out tough and chewy.
Waata Te Piira Te Riaki
[email protected]This recipe was easy to follow and the fiddleheads turned out great!
Kylie Dodd
[email protected]These fiddleheads were a bit too bitter for my taste, but the sauce was delicious.
Nancy Arroyo
[email protected]I love fiddleheads, and this recipe is one of my favorites. The horseradish-scallion sauce is the perfect balance of spicy and creamy.
Robin Jamy
[email protected]This was a quick and easy dish to make, and it was absolutely delicious. The fiddleheads were tender and flavorful, and the sauce was creamy and tangy.
Saugat Gajmer
[email protected]I'm not usually a fan of fiddleheads, but this recipe changed my mind. The horseradish-scallion sauce really brought out the flavor of the fiddleheads.
Rosey Martinez
[email protected]These fiddleheads were delicious! The horseradish-scallion sauce was the perfect complement to the slightly bitter fiddleheads. I will definitely be making this dish again.