Creamed Fiddleheads and Carrots
Use new carrots, if you can get them, in this delightful side dish, which goes beautifully with chicken or lamb.
Servings: 4
Ingredients:
-
3 carrots
2 tbsp (25 mL) butter
1 tbsp (15 mL) finely chopped fresh chervil or 1 tsp (5 mL) dried
1 tsp (5 mL) granulated sugar
salt and pepper
1/3 cup (75 mL) water
2 cups (500 mL) fiddleheads
1/2 cup (125 mL) whipping cream
Preparation:
Cut carrots into strips 2 x 1/2 inch (5 x 1 cm).
In large heavy skillet, melt butter over medium heat. Add carrots; sprinkle with chervil and sugar, and season with salt and pepper to taste. Cook, tossing to glaze carrots, for 3 minutes. Add water, reduce heat to medium-low, cover and simmer for 6 to 8 minutes, or until almost tender.
Meanwhile, in saucepan of boiling water, cook fiddleheads for 15 minutes. Drain well.
Uncover carrots, increase heat to medium-high and cook until water evaporates. Add cream and cook until thickened, 2 to 4 minutes; stir in fiddleheads and heat through. Taste and adjust seasoning.
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