Wild Ramp Cream Sauce — A Versatile Spring Sauce
This recipe makes a lightly seasoned, versatile sauce, allowing the spring like fresh flavor of the ramps to shine through. This sauce is a great white pizza topper, seafood accompaniment, or any other light fare that needs a simple, flavor kick up.
Ingredients
- 1 tsp. butter
- 1 small cipollini onion or shallot chopped
- 1 cup milk
- 2 oz. fresh ramps about 8 medium shoots
- 1/2 tbls flour
- 1/2 tsp parmesan cheese grated
- Salt
Instructions
- Melt butter over medium heat in medium sauce pan and add chopped onions. Cook onions until translucent, about 2-3 minutes.
- Add milk and bring to a simmer over low heat.
- Chop green, top parts of ramps into small, half inch pieces. Reserve the bottom half of the ramps; the bulbs, for another use. Add chopped ramps to simmering milk and cook over low heat for 10 minutes, stirring frequently.
- Remove pan from heat and pour mixture into food processor or use immersion blender to combine into a light puree.
- Add mixture back to saucepan and cook over medium heat for 5 minutes. Remove a small portion (about a 1/4 cup) from pot and mix in separate bowl with flour until smooth and no lumps remain. Add back to saucepan and stir to incorporate.
- Stir parmesan cheese in and cook until the sauce reaches your desired consistency. Season with salt to taste.
Nutrition
Serving: 1servingCalories: 57kcalCarbohydrates: 7gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 7mgSodium: 35mgPotassium: 103mgFiber: 0.5gSugar: 4gVitamin A: 341IUVitamin C: 2mgCalcium: 91mgIron: 0.4mg
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