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Ramps Piquante

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Submitted by ronsolo

YIELD

6 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 237
2 473
CUPS ML RAMPS
* *
½ 118
CUP ML STOCK
drained from ramp bulbs
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
3 45
TABLESPOONS ML WHITE WINE VINEGAR
3 45
TABLESPOONS ML BUTTER
1 1
X X SALT AND BLACK PEPPER
to taste *
6 6
SLICES 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 198 58% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 421mg 18%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 14g
Vitamin A 7% Vitamin C 1%
Calcium 18% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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