Steamed Fiddleheads with Leek Greens

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Steamed Fiddleheads with Leek Greens

 

1 pound fiddleheads, cleaned

1/2 cup plain yogurt

1/2 cup mayonnaise or substitute

1 tablespoon fresh lemon juice, or to taste

3 teaspoons Dijon mustard

3 tablespoons finely chopped leek greens

 

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.

Serves 4 to 6.

 

 

 

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