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

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