Steamed Fiddleheads With Horseradish Scallion Sauce

Recipe Ingredients

1 lb	454g / 16oz	Fiddleheads - cleaned
1/2 cup	118ml	Plain yogurt
1/2 cup	118ml	Mayonnaise
1 tablespoon	15ml	Fresh lemon juice - or to taste
2 teaspoons	10ml	Dijon-style mustard
1 tablespoon	15ml	Drained bottled horseradish - or to taste
3 tablespoons	45ml	Finely-chopped scallion greens

Recipe Instructions

In a steamer set over boiling water steam the fiddleheads for 5 minutes, 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 and dry.

In a small bowl whisk together the yogurt, 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.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9094 broadcast 03-26-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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