Fiddlehead Ferns Steamed With A Creamy Dijon Sauce - cooking recipe

Ingredients

fiddleheads
1 1/2 lbs fiddleheads
1 garlic clove (sliced thin)
Sauce
1 tablespoon cornstarch
1 cup fat-free buttermilk
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/4 teaspoon pepper

Preparation

Clean and prepare fiddleheads:
Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water sprinkle garlic over them.
Cover and steam 20 minutes or until tender, but still crisp. Set aside, and keep warm.
Sauce:
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. Granish with lemon slices.
Serve immediately.