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
468
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
24g
34%
Sugar
2g
2%
Saturated Fat
13g
54%
Cholesterol
76mg
25%
Carbohydrate, by difference
44g
34%
Protein
20g
43%
Vitamin A, RAE
541µg
77%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
308µg
100%
Calcium, Ca
784mg
78%
Choline, total
35mg
8%
Fiber, total dietary
4g
16%
Fluoride, F
2µg
0%
Folate, total
154µg
39%
Iron, Fe
4mg
22%
Magnesium, Mg
89mg
28%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
542mg
77%
Riboflavin
1mg
91%
Selenium, Se
24µg
44%
Sodium, Na
1201mg
80%
Vitamin D (D2 + D3)
1µg
7%
Water
162g
6%
Zinc, Zn
3mg
38%

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.