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Dijon Fiddleheads

Vegetables Recipes

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Yield: Makes 4 to 6 servings.

  • 1 pound fiddleheads, rinsed well
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 3 teaspoons prepared Dijon mustard
  • 3 tablespoons chopped scallions
  • salt and pepper, to taste

Boil or steam the fiddleheads for 5 to 10 minutes, or until tender. Drain. Whisk together remaining ingredients and serve the fiddleheads, while still hot, topped with the sauce.

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