Recipe: Fiddleheads with Horseradish Mustard Cream
from co-op member Julie!
Fiddleheads with horseradish mustard cream
3/4 lb cleaned fiddleheads
1/2 c sour cream or plain yogurt
1/4 c mayo
1/4 c lemon juice
3 tbsp Sawmill horseradish mustard
Salt and pepper to taste
Steam fiddleheads until tender, about 5 min.
Meanwhile mix remaining ingredients in a small bowl.
Combine fiddleheads and cream sauce.
(it was very tasty and the horseradish cream could be used on soooooo many things. Potato salad? Other veggies? Patrick says steak or chicken, but that's up to him)