Sauteed Fiddleheads and Fiddlehead Souffle - Restaurant Association of Nova Scotia

Ingredients

• 2 tablespoons olive oil
• 3/4 cup wild ramps, cleaned, trimmed, and chopped
• 2 teaspoons garlic, minced fine
• 1/2-cup carrots, sliced julienne style
• 1/2-teaspoon salt
• 1 tablespoon cilantro, chopped fine
• 2 cups fresh fiddlehead ferns, trimmed and rinsed
• ¼ cup butter
• 6 tablespoons flour
• 2 cups milk
• ½ teaspoon salt
• dash of coarsely ground black pepper
• dash of cayenne pepper
• 6 large egg yolks
• 1 cup cooked fiddleheads, minced
• 1 cup grated cheddar cheese
• 6 large egg whites at room temperature
• 1/8 teaspoon cream of tartar