Creamed Fiddleheads and Carrots |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Use new carrots, if you can get them, in this delightful side dish, which goes beautifully with chicken or lamb. Ingredients:
3 carrots |
2 tablespoons butter |
1 tablespoon finely chopped fresh chervil or 1 teaspoon dried chervil |
1 teaspoon granulated sugar |
salt and pepper |
1/3 cup water |
2 cups fiddleheads |
1/2 cup whipping cream |
Directions:
1. Cut carrots into strips 2 x 1/2 inch.
2. In large heavy skillet, melt butter over medium heat.
3. Add carrots; sprinkle with chervil and sugar, and season with salt and pepper to taste.
4. Cook, tossing to glaze carrots, for 3 minutes.
5. Add water, reduce heat to medium low, cover and simmer for 6 to 8 minutes, or until almost tender.
6. Meanwhile, in saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until tender.
7. Drain well.
8. Uncover carrots, increase heat to medium high and cook until water evaporates.
9. Add cream and cook until thickened, 2 to 4 minutes; stir in fiddleheads and heat through.
10. Taste and adjust seasoning.
11. Makes 4 servings.
12. Canadian Living.
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