Tested till perfect Creamed Fiddleheads and Carrots

Creamed Fiddleheads and Carrots

Use new carrots, if you can get them, in this delightful side dish, which goes beautifully with chicken or lamb.

By Rose Murray

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 3 3carrotcarrots
  • 2 tbsp 2tbspbutter
  • 1 tbsp 1tbspfinely chopped fresh chervil
  • 1 tsp 1tspgranulated sugar
  • salt
  • pepper
  • 1/3 cup 1/3cupwater
  • 2 cups 2cupsfiddleheadfiddleheads
  • 1/2 cup 1/2cupwhipping cream
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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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