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August 06, 2018

Creamed Fiddleheads

August 06, 2018/ Lucy Waverman

Ingredients

8 ounces (250 grams) fiddleheads, well washed, ends trimmed
2 tablespoons butter
½ cup whipping cream
1 tablespoon horseradish
Salt and freshly ground pepper
2 tablespoons chives, chopped

Method

Bring a pot of water to boil over high heat. Add fiddleheads and boil for 3 minutes or until crisp tender. Drain and refresh with cold water.

Heat butter in a skillet over medium-high heat. Add fiddleheads and sauté for 1 minute. Add cream and horseradish, bring to a boil and boil for 4 minutes or until cream has thickened. Season with salt and pepper to taste and scatter with chives.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Creamed Fiddleheads

Ingredients

Method