Creamed Ramps

Directions

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