Chef Notes:
“We used fresh Oregon ramps — a wild, seasonal ingredient — to add a bit of sharpness to contrast with the richness of our Colorado-raised steak.” This creation is best used in moderation as a saucy accompaniment to 7X steak, with just a spoonful ladled to the side.
Ingredients:
1 pound ramps, cleaned
4 tablespoons butter
1 tablespoon flour
1 cup milk, warmed
1/3 cup parmesan cheese, grated
1/4 teaspoon nutmeg, fresh, ground
1 teaspoons salt
1 teaspoons pepper
Procedure:
Separate the white stems and the green leaves of the ramps. Chop each roughly.
In a saucepan over medium heat, combine 2 tablespoons of melted butter and flour. Stir until combined, and gradually add warm milk. Whisk until slightly thickened and smooth. Add the cheese, nutmeg, salt, and pepper. Reserve.
In a separate pan, sauté the chopped ramp stems with 2 tablespoons of the butter. Once soft, add the chopped ramp leaves and cook briefly. Stir into the reserved milk mixture and serve warm.
Ingredients:
1 pound ramps, cleaned
4 tablespoons butter
1 tablespoon flour
1 cup milk, warmed
1/3 cup parmesan cheese, grated
1/4 teaspoon nutmeg, fresh, ground
1 teaspoons salt
1 teaspoons pepper
Procedure:
Separate the white stems and the green leaves of the ramps. Chop each roughly.
In a saucepan over medium heat, combine 2 tablespoons of melted butter and flour. Stir until combined, and gradually add warm milk. Whisk until slightly thickened and smooth. Add the cheese, nutmeg, salt, and pepper. Reserve.
In a separate pan, sauté the chopped ramp stems with 2 tablespoons of the butter. Once soft, add the chopped ramp leaves and cook briefly. Stir into the reserved milk mixture and serve warm.
Submitted By: Chef Rob Zack
Recipe Author: Chef Rob Zack
Recipe Source: http://7xbeef.com/recipes/creamed-ramps