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
- 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.