Ramps Piquante
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cheddar cheese, very old, sharp
grated |
|
| 2 | cups |
ramps
* |
* |
| ½ | cup |
stock
drained from ramp bulbs |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 3 | tablespoons |
white wine vinegar
|
|
| 3 | tablespoons |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6 | slices |
bread
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cheddar cheese, very old, sharp
grated |
|
| 473 | ml |
ramps
* |
* |
| 118 | ml |
stock
drained from ramp bulbs |
|
| 15 | ml |
worcestershire sauce
|
|
| 45 | ml |
white wine vinegar
|
|
| 45 | ml |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6 | slices |
bread
toasted |
|
Directions
- Boiled until tender in salted water and drained (reserve broth).
Over low heat, melt cheese in ramp broth.
Add Worcestershire, vinegar, and butter.
Stir ramps into the sauce and reheat.
Add salt and pepper to taste.
Serve hot over crisp toast.
