Recipe Archives->Vegetables->Steamed Fiddleheads 02

 
Steamed Fiddleheads with Wild Leek Greens
 
1 pound fiddleheads cleaned
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon fresh lemon juice, or to taste
3 teaspoons Dijon-style mustard
3 tablespoons finely chopped Wild Leek greens

Steam the fiddleheads over boiling water for 5 minutes,or until
they are crisp-tender. Drain, then chill in a bowl of ice and cold
water to stop the cooking. When they have cooled transfer to colander
to drain.

In a small bowl whisk together the yogurt, mayonnaise, lemon juice,
mustard, wild leek greens. Add salt and pepper to taste, whisking
until the sauce is smooth. Serve the Fiddleheads topped with the
sauce.

Serves 4 to 6

Printable version: steamed-fiddleheads02.txt.