Creamed Fiddleheads and Carrots: A Delightful Canadian Side Dish
Indulging in the vibrant flavors of spring, this Creamed Fiddleheads and Carrots recipe features tender young carrots and delicate fiddleheads, creating a beautifully balanced side dish that pairs exquisitely with roasted chicken or succulent lamb. Ideal for those looking to showcase fresh, seasonal ingredients, this dish is quick to prepare, making it a perfect choice for busy weeknights or festive gatherings.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 176.4 |
| Total Fat | 16.9 g |
| Saturated Fat | 10.5 g |
| Cholesterol | 56 mg |
| Sodium | 84.2 mg |
| Total Carbohydrates | 6.3 g |
| Dietary Fiber | 1.3 g |
| Sugars | 3.2 g |
| Protein | 1.1 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 | Carrots (new, sliced into strips 2 x ½ inch) |
| 2 | Tablespoons of Butter |
| 1 | Tablespoon of Fresh Chervil (chopped) |
| 1 | Teaspoon of Dried Chervil |
| Granulated Sugar (to taste) | |
| 1/3 cup | Water |
| 2 | Cups of Fiddleheads (cleaned and trimmed) |
| 1/2 cup | Heavy Cream |
Instructions
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Prepare the Carrots: Begin by meticulously cutting the fresh carrots into strips that measure approximately 2 x ½ inch. This size ensures even cooking and optimal flavor release.
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Melt the Butter: In a large, heavy skillet, place the butter over medium heat and allow it to melt gently, watching closely to prevent browning.
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Sauté the Carrots: Once the butter has melted, add the carrot strips to the skillet. Sprinkle them with fresh chervil, dried chervil, and granulated sugar. Season generously with salt and pepper according to your taste preferences. Cook the carrots for about 3 minutes, tossing them gently to ensure they are thoroughly glazed with the butter and seasonings.
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Simmer the Carrots: After the initial sauté, pour in the water, reduce the heat to medium-low, and cover the skillet with a lid. Allow the carrots to simmer for approximately 6 to 8 minutes, or until they are nearly tender but still retain a bit of bite.
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Cook the Fiddleheads: While the carrots are simmering, bring a separate saucepan of water to a boil. Once boiling, carefully add the fiddleheads and cook them for 5 to 7 minutes until they become tender. Once cooked, drain them well and set aside.
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Finish the Carrots: Remove the lid from the skillet containing the carrots, increase the heat to medium-high, and continue cooking until most of the water has evaporated. This step intensifies the flavors and gives the carrots a lovely, glazed appearance.
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Incorporate the Cream and Fiddleheads: Pour the heavy cream into the skillet with the carrots and stir to combine. Allow the mixture to cook for an additional 2 to 4 minutes, or until the cream has thickened slightly. Finally, add the cooked fiddleheads to the skillet, stirring gently to heat them through.
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Adjust the Seasoning: Before serving, taste the dish and adjust the seasoning as necessary, adding more salt, pepper, or sugar to achieve the perfect balance of flavors.
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Serve: This delightful side dish serves 4 and is best enjoyed immediately while the carrots and fiddleheads are warm and creamy.
Cooking Tips
- Choosing Fiddleheads: When selecting fiddleheads, look for those that are tightly coiled and vibrant in color. Avoid any that are overly wilted or discolored, as freshness is key to this dish’s success.
- Fresh Herbs: While fresh chervil is recommended, you can substitute it with other fresh herbs like parsley or dill if chervil is unavailable. Each herb will lend its unique flavor profile to the dish.
- Serving Suggestions: This dish pairs wonderfully with roasted meats, especially chicken or lamb, and can also be a vibrant addition to a holiday table or special occasion meal.
This Creamed Fiddleheads and Carrots recipe not only celebrates the beauty of spring produce but also delivers a delightful taste experience that will leave your family and guests wanting more. Enjoy the burst of flavor and freshness this dish brings to your dining table!
