Creamed Ramps

1. 1

   In a saucepan over medium heat, combine 4 tablepoons of butter and the flour.

2. 2

   Stir to combine, then gradually add the milk, cheese, nutmeg, salt, and pepper.

3. 3

   Whisk until smooth and creamy.

4. 4

   Set aside.

5. 5

   Separate the white stems and the green leaves of the ramps.

6. 6

   Chop each roughly.

7. 7

   In a separate pan, saute the chopped ramp stems with 3 tablespoons of the butter.

8. 8

   Once soft, add the chopped ramp leaves and cook briefly.

9. 9

   Stir into the reserved bechamel and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.