Fiddlehead Ferns Steamed With A Creamy Dijon Sauce

• fiddleheads
• 1 1/2 lbs fiddleheads
• 1 garlic clove (sliced thin)
• Sauce
• 1 tablespoon cornstarch
• 1 cup fat-free buttermilk
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon pepper

1. Clean and prepare fiddleheads:
2. Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water sprinkle garlic over them.
3. Cover and steam 20 minutes or until tender, but still crisp. Set aside, and keep warm.
4. Sauce:
5. Combine cornstarch and buttermilk in a small saucepan; stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in mustard, lemon juice, tarragon and pepper.
6. Arrange fiddleheads on a serving platter, spoon sauce over fiddleheads. Granish with lemon slices.
7. Serve immediately.

fiddleheads, fiddleheads, garlic, sauce, cornstarch, buttermilk, mustard, lemon juice, tarragon, pepper

Taken from www.food.com/recipe/fiddlehead-ferns-steamed-with-a-creamy-dijon-sauce-220825 (may not work)