Side Dish Recipes
Steamed Fiddleheads with Leek Greens
Yield: 4 to 6 servings
Ingredients
- 1 pound fiddleheads, cleaned
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice, or to taste
- 3 teaspoons Dijon mustard
- 3 tablespoons finely chopped leek greens
Instructions
- Steam the fiddleheads over boiling water for 5 minutes, or until they are crisp-tender.
- Drain, then chill in a bowl of cold water and ice to stop the cooking.
- When they are cool, transfer to a colander to drain.
- In a small bowl, whisk together yogurt, mayonnaise, lemon juice, mustard and leek greens.
- Add salt and pepper to taste, whisking until the sauce is smooth.
- Serve the fiddleheads topped with the sauce.