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Steamed Fiddleheads With Horseradish Scallion Sauce

A home-style Steamed Fiddleheads With Horseradish Scallion Sauce made with Fiddleheads, Plain Yogurt, Mayonnaise, Freshly Squeezed Lemon Juice, and Dijon Style Mustard. Serves 8. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 lb
• 1 cup
• 1 cup
• 2 tbsp
• 4 tbsp
• 2 tbsp
• 6 tbsp
• Tested April

Method (preview)

1. 1

   In a steamer set over boiling water steam the fiddleheads for 5 minutes or until they are crisp-tender.

2. 2

   Transfer them with a slotted spoon to a bowl with ice and water to stop the cooking.

3. 3

   Drain the fiddleheads on paper towels.

4. 4

   In a small bowl whisk together the yogurt, mayonnaise, lemon juice, mustard, horseradish, scallion greens, and salt and pepper to taste.

5. 5

   Whisk until smooth.

6. 6

   Serve the fiddleheads topped with the sauce.

7. 7

   "Gourmet, May 1992"

8. 8

   Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra

9. 9

   Nutr. Assoc.: 0 0 0 0 0 0 0