Fiddlehead Ferns with Horseradish & Ramps

When you dine on fiddleheads, they just plain taste like something healthful. Part of the reason for this is that they really are very healthful. This is a delicious vegetable that lends itself to just about any dish you can think of. This recipe is the perfect way because it combines some very complementary flavors.

Ingredients:

1 pound fresh fiddlehead ferns, cleaned and trimmed
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon drained, bottled horseradish
3 tablespoons finely chopped fresh ramps

Preparation:

Steam the fiddleheads over boiling water for about five minutes, or until they are crispy-tender. Drain them and place them immediately into a bowl of ice water to stop the cooking. Let them sit for only about 30 seconds to a minute, then transfer them to paper towels to drain.
Whisk the yogurt, mayonnaise, lemon juice, mustard, horseradish, ramps, and salt and pepper together in a bowl.
Continue whisking until the sauce is smooth. Serve the fiddleheads topped with the sauce.

Directions:
When you dine on fiddleheads, they just plain taste like
something healthful. Part of the reason for this is that they
really are very healthful. This is a delicious vegetable that lends
itself to just about any dish you can think of. This recipe is
the perfect way because it combines some very complementary
flavors.

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Fiddlehead Ferns with Horseradish & Ramps

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