Creamed Fiddleheads And Carrots

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 carrots
• 2 tablespoons butter
• 1 tablespoon finely chopped fresh chervil or 1 teaspoon dried chervil
• 1 teaspoon granulated sugar
• salt and pepper
• 1/3 cup water
• 2 cups fiddleheads
• 1/2 cup whipping cream

Recipe

• 1 cut carrots into strips 2 x 1/2 inch.
• 2 in large heavy skillet, melt butter over medium heat.
• 3 add carrots; sprinkle with chervil and sugar, and season with salt and pepper to taste.
• 4 cook, tossing to glaze carrots, for 3 minutes.
• 5 add water, reduce heat to medium low, cover and simmer for 6 to 8 minutes, or until almost tender.
• 6 meanwhile, in saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until tender.
• 7 drain well.
• 8 uncover carrots, increase heat to medium high and cook until water evaporates.
• 9 add cream and cook until thickened, 2 to 4 minutes; stir in fiddleheads and heat through.
• 10 taste and adjust seasoning.
• 11 makes 4 servings.
• 12 canadian living.