Creamed Fiddleheads

Creamed Fiddleheads.jpg


  • 8 ounces (250 grams) fiddleheads, well washed, ends trimmed
  • 2 tablespoons butter
  • ½ cup whipping cream
  • 1 tablespoon horseradish
  • Salt and freshly ground pepper
  • 2 tablespoons chives, chopped


Bring a pot of water to boil over high heat. Add fiddleheads and boil for 3 minutes or until crisp tender. Drain and refresh with cold water.

Heat butter in a skillet over medium-high heat. Add fiddleheads and sauté for 1 minute. Add cream and horseradish, bring to a boil and boil for 4 minutes or until cream has thickened. Season with salt and pepper to taste and scatter with chives.