Steamed fiddleheads with horseradish scallion sauce
4 -6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fiddleheads cleaned |
| ½ | cup | Plain yoghurt |
| ½ | cup | Mayonnaise |
| 1 | tablespoon | Fresh lemon juice or to taste |
| 2 | teaspoons | Dijon style mustard |
| 1 | tablespoon | Drained bottled horseradish or to taste |
| 3 | tablespoons | Finely chopped scallion green |
Directions
In a steamer set over boiling water steam the fiddleheads for 5 mins, 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 yoghurt, the mayonnaise, lemon juice, mustard, horseradish, scallion and salt and pepper to taste, whisking until the sauce is smooth, and serve the fiddleheads topped with the sauce.
Submitted By SHERREE JOHANSSON On 03-26-95