Steamed fiddleheads with horseradish scallion sauce
Recipe for Steamed fiddleheads with horseradish scallion sauce (Side Dishes; Side Dishes with Asparagus or Other Stalk Vegetables).
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Cooking tools:
- Steamer basket
- Stove
- Pot
- Slotted spoon
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Paper towel
Ingredients
- 1 pound fiddleheads, cleaned
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 1 tbsp fresh lemon juice, or to taste
- 2 tsp Dijon-style mustard
- 1 tbsp drained bottled horseradish, or to taste
- 3 tbsp finely chopped scallion green finely chopped scallion green finely chopped scallion green
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