Baked fiddleheads
Bake tender fiddleheads in a rich butter and cream sauce, perfect for a delicious spring dinner. Serve with Parmesan and breadcrumbs.
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Cooking tools:
- Oven
Ingredients
- 1 pound fiddleheads, cleaned
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken stock
- 1/2 cup cream
- 2 egg yolks
- 2 tablespoons Parmesan cheese
- 1/2 cup breadcrumbs
- recipeIngredient ends
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