Creamed Ramps

Creamed Ramps
Staff Writer
Creamed Ramps

Benjamin Steakhouse

Creamed Ramps

Here's a quick and easy spring side dish that will go well with a perfectly grilled steak or fillet of fish. I start with a quick roux to make the thickening agent for the cream sauce, and preserve the fresh and spicy flavor of ramps by cooking them only briefly.

2
Servings
482
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  Cup  unsalted butter
  • 1/4  Cup  all-purpose flour
  • 1/2  Cup  milk
  • 1/2  Cup  heavy cream
  • 1/4  Pound  ramps
  • 1/4  Pound  baby spinach, chopped
  • 1/2  Cup  grated Parmesan

Directions

Melt the butter in a pot over medium heat. Add the flour and cook, stirring for 2 minutes. Incorporate the milk into the pot with a whisk. Add the cream, ramps, and baby spinach. Add the Parmesan cheese and stir.

Nutritional Facts

Total Fat
35g
50%
Sugar
8g
9%
Saturated Fat
15g
63%
Cholesterol
75mg
25%
Carbohydrate, by difference
25g
19%
Protein
20g
43%
Vitamin A, RAE
544µg
78%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
315µg
100%
Calcium, Ca
777mg
78%
Choline, total
53mg
12%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
2µg
0%
Folate, total
99µg
25%
Iron, Fe
3mg
17%
Magnesium, Mg
139mg
43%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
620mg
89%
Riboflavin
1mg
91%
Selenium, Se
20µg
36%
Sodium, Na
1092mg
73%
Vitamin D (D2 + D3)
1µg
7%
Water
170g
6%
Zinc, Zn
4mg
50%

Ramp Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Ramp Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.