Creamed Ramps

• 2 pounds ramps, cleaned
• 7 tablespoons butter
• 2 tablespoons flour
• 1 1/4 cup milk, warmed
• 2/3 cup cheese, grated or crumbled, your choice
• 2 pinches nutmeg, fresh, ground
• 2 teaspoons salt
• 2 teaspoons pepper

1. In a saucepan over medium heat, combine 4 tablepoons of butter and the flour.
2. Stir to combine, then gradually add the milk, cheese, nutmeg, salt, and pepper.
3. Whisk until smooth and creamy.
4. Set aside.
5. Separate the white stems and the green leaves of the ramps.
6. Chop each roughly.
7. In a separate pan, saute the chopped ramp stems with 3 tablespoons of the butter.
8. Once soft, add the chopped ramp leaves and cook briefly.
9. Stir into the reserved bechamel and serve warm.

ramps, butter, flour, milk, cheese, nutmeg, salt, pepper

Taken from www.foodrepublic.com/recipes/creamed-ramps-recipe/ (may not work)