Creamed Fiddleheads and Carrots Creamed Fiddleheads and Carrots

Author: Canadian Living

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

  • Portion size 4 servings


  • 3 carrots
  • 2 tablespoons butter
  • 1 tablespoon finely chopped fresh chervil
  • 1 teaspoon granulated sugar
  • salt
  • pepper
  • 1/3 cup water
  • 2 cups fiddleheads
  • 1/2 cup whipping cream


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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Creamed Fiddleheads and Carrots