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Fiddle Head Dijon

Ingredients:

• 1-½ pounds fresh fiddleheads
• 1 tablespoon cornstarch
• 1 cup non-fat buttermilk
• 2 teaspoons Dijon mustard
• ¾ teaspoon lemon juice
• ½ teaspoon dried tarragon
• ¼ teaspoon pepper

Clean and prepare fiddleheads. Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water. Cover and steam 20 minutes or until tender, but still crisp. Set aside, and keep warm. Combine cornstarch and buttermilk in a small saucepan; stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in mustard, lemon juice, tarragon and pepper. Arrange fiddleheads on a serving platter. Spoon sauce over fiddleheads. Serve immediately. Makes 6 servings
Enjoy!