1 lb fiddleheads, washed & trimmed
1 potato, peeled and cubed
2 cups water
3 tbsp butter
4 cups milk
½ cup heavy cream
Salt and pepper
½ tsp dried tarragon
½ tsp dried rosemary
2 tsp dried chervil
1 tsp dried parsley
Cook fiddleheads and potatoes in water until tender.
Meanwhile, melt butter in small saucepan and whisk in flour. Slowly whisk in 2 cups milk and cook over medium heat until slightly thickened, whisking often.
Place cooked potatoes and fiddleheads in a blender with their cooking liquid and purée.
Return to large saucepan, add sauce, remaining milk, cream, salt, pepper and herbs, Reheat, being careful not to boil mixture. Stir with wooden spoon.
From the kitchen of Hanna Downey
Article: Fiddleheads: Gathering just enough