Enjoy the grassy flavour of fiddlehead ferns dressed in a creamy yoghurt, mayonnaise and green leek sauce.


  • 1 pound Fiddleheads cleaned

  • 1/2 cup plain yogurt

  • 1/2 cup mayonnaise

  • 1 tablespoon fresh lemon juice, or to taste

  • 3 teaspoons Dijon-style mustard

  • 3 tablespoons finely chopped Wild Leek greens


  • 1.

    Steam the fiddleheads over boiling water for 5 minutes,or until they are crisp-tender. Drain, then chill in a bowl of ice and cold water to stop the cooking. When they have cooled transfer to colander to drain.

  • 2.

    In a small bowl whisk together the yogurt, mayonnaise, lemon juice, mustard, wild leek greens. Add salt and pepper to taste, whisking until the sauce is smooth. Serve the Fiddleheads topped with the sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 261kj
  • Fat Total 23g
  • Saturated Fat 4g
  • Protein 6g
  • Carbohydrate 8g
  • Sugar 1g
  • Sodium 224mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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